Effect of surfactant sucrose ester on physical properties of dairy whipped emulsions in relation to those of O/W interfacial layers

Journal of Colloid and Interface Science

Volumn 295, Issue 2, 2006, Pages 495-503

  Tual, A ^a   Bourles, E ^b   Barey, P ^a   Houdoux, A ^a   Desprairies, M ^a   Courthaudon, J L ^b  

^a Application Service Center   (France)

^b UNIVERSITÉ D'ANGERS   (France)

Author keywords

Air water interface; Dairy foam; Foam stability; Protein adsorption; Sucrose ester

Indexed keywords

AIR-WATER INTERFACES; DAIRY FOAMS; FOAM STABILITIES; PROTEIN ADSORPTIONS;

EMULSIONS; ESTERS; FOAMS; ISOTHERMS; PROTEINS; SUGAR (SUCROSE);

SURFACE ACTIVE AGENTS;

FAT DROPLET; SUCROSE ESTER DERIVATIVE; SURFACTANT;

ARTICLE; DAIRY PRODUCT; EMULSION; HYDROCOLLOID; ISOTHERM; MILK; PHYSICAL PARAMETERS; PRIORITY JOURNAL; SHELF LIFE;

CHEMISTRY, PHYSICAL; EMULSIONS; ESTERS; GLYCOLIPIDS; GLYCOPROTEINS; OILS; PARTICLE SIZE; PHYSICOCHEMICAL PHENOMENA; SUCROSE; SURFACE PROPERTIES; SURFACE-ACTIVE AGENTS; WATER;

EID: 32544434396     PISSN: 00219797     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jcis.2005.09.010     Document Type: Article

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