Heat stability of oil-in-water emulsions formed with intact or hydrolysed whey proteins: Influence of polysaccharides

Food Hydrocolloids

Volumn 20, Issue 2-3 SPEC. ISS., 2006, Pages 269-276

  Ye, A ^a   Singh, H ^a  

^a MASSEY UNIVERSITY   (New Zealand)

Author keywords

Emulsions; Guar gum; Hydrolysed whey protein; Retort treatment; Whey protein isolate; Xanthan gum

Indexed keywords

DROPS; EMULSIFICATION; FLOCCULATION; HYDROLYSIS; IONIC STRENGTH; OSTWALD RIPENING; PROTEINS; XANTHAN GUM;

CORN OIL; GUAR GUMS; HEAT STABILITY; HYDROLYZED WHEY PROTEIN; NEUTRAL PH; OIL-IN-WATER; RETORT TREATMENT; WATER EMULSION; WHEY PROTEIN ISOLATE; WHEY PROTEINS;

EMULSIONS;

CYAMOPSIS TETRAGONOLOBA; ZEA MAYS;

EID: 25844530432     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2005.02.023     Document Type: Conference Paper

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