The role of Tween in inhibiting heat-induced destabilization of yolk-based emulsions

Food Hydrocolloids

Volumn 21, Issue 8, 2007, Pages 1310-1318

  Nikiforidis, C V ^a   Kiosseoglou, V ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Creaming; Egg yolk; Emulsions; Protein adsorption; Tween

Indexed keywords

DROPS; EMULSIFICATION; EMULSIONS; PARTICLE SIZE; PARTICLE SIZE ANALYSIS;

CONTINUOUS PHASE; CREAMING; DROPLET AGGREGATION; EGG YOLKS; EMULSION DESTABILIZATION; EMULSION PARTICLES; PARTICLES-SIZE DISTRIBUTIONS; PASTEURISATION; PROTEIN ADSORPTION; TWEEN;

PROTEINS;

EID: 34248137501     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2006.10.005     Document Type: Article

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