Comparison of properties of oil-in-water emulsions stabilized by coconut cream proteins with those stabilized by whey protein isolate

Food Research International

Volumn 39, Issue 1, 2006, Pages 78-86

  Onsaard, Ekasit ^a   Vittayanont, Manee ^a   Srigam, Sukoncheun ^b   McClements, D Julian ^c  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

^b KASETSART UNIVERSITY   (Thailand)

^c UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Coconut cream protein; Coconut protein; Freeze thaw; Oil in water emulsion

Indexed keywords

CONCENTRATION (PROCESS); DROP FORMATION; EMULSIONS; FLOCCULATION; FOOD PRODUCTS; HEAT TREATMENT; PH EFFECTS; SOLUBILITY;

COCONUT CREAM PROTEINS; COCONUT PROTEINS; FREEZE-THAW; OIL-IN-WATER EMULSION;

PROTEINS;

ZEA MAYS;

EID: 26844556213     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2005.06.003     Document Type: Article

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