Influence of EDTA and citrate on thermal stability of whey protein stabilized oil-in-water emulsions containing calcium chloride

Food Research International

Volumn 39, Issue 2, 2006, Pages 230-239

  Keowmaneechai, E ^a   McClements, D J ^b  

^a SILPAKORN UNIVERSITY   (Thailand)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Calcium; Chelating agents; Emulsions; Heat treatment; Nutritional beverages; Proteins

Indexed keywords

BEVERAGES; CHELATION; EMULSIONS; THERMODYNAMIC STABILITY;

CALCIUM IONS; CHELATING AGENTS; DROPLET AGGREGATION;

FOOD PRODUCTS;

GLYCINE MAX;

EID: 28444497806     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2005.07.010     Document Type: Article

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