Stability of emulsions containing a whey protein concentrate obtained from milk serum through carboxymethylcellulose complexation

Food Hydrocolloids

Volumn 20, Issue 6, 2006, Pages 793-799

  Damianou, K ^a   Kiosseoglou, V ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Carboxymethylcellulose; Creaming stability; Emulsion stability; Protein polysaccharide interaction; Whey protein concentrate

Indexed keywords

BODY FLUIDS; DROPS; EMULSIFICATION; PROTEINS; SODIUM CHLORIDE; STABILITY;

BOVINE MILK; CARBOXYMETHYL CELLULOSE; CREAMING STABILITY; DROPLET COALESCENCE; EMULSION STABILITY; MILK SERUM; MILK WHEY; PROTEIN CONCENTRATES; PROTEINS-POLYSACCHARIDE INTERACTIONS; WHEY PROTEINS CONCENTRATE;

EMULSIONS;

BOVINAE;

EID: 33646947847     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2005.07.011     Document Type: Article

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