The effect of chitosan on the properties of emulsions stabilized by whey proteins

Food Chemistry

Volumn 102, Issue 4, 2007, Pages 1048-1054

  Speiciene, Vilma ^a   Guilmineau, Fabien ^b   Kulozik, Ulrich ^b   Leskauskaite, Daiva ^a  

^a KAUNAS UNIVERSITY OF TECHNOLOGY   (Lithuania)

^b TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Chitosan; Creaming stability; Emulsions; Flocculation; Whey protein isolate

Indexed keywords

CHITOSAN;

ARTICLE; EMULSION; FLOCCULATION; PARTICLE SIZE; PHASE SEPARATION; PROTEIN CONTENT; PROTEIN STABILITY; VISCOSITY; WHEY;

BRASSICA NAPUS;

EID: 33846635072     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.06.041     Document Type: Article

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