Heat-induced aggregation of milk protein-stabilized emulsions: Sensitivity to processing and composition

International Dairy Journal

Volumn 14, Issue 7, 2004, Pages 635-645

  Dickinson, Eric ^a   Parkinson, Emma L ^a  

^a UNIVERSITY OF LEEDS   (United Kingdom)

Author keywords

Lactoglobulin; Caseinate; Emulsion stability; Heat denaturation; Viscosity; Whey protein

Indexed keywords

EID: 2642584254     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2003.12.005     Document Type: Article

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