Modification of the interactions between β-casein stabilised oil droplets with calcium addition and temperature changing

Food Hydrocolloids

Volumn 22, Issue 2, 2008, Pages 231-238

  Dauphas, S ^a   Amestoy, M ^a   Llamas, G ^a   Anton, M ^a   Riaublanc, A ^a  

^a INRA   (France)

Author keywords

Calcium; Emulsion; Flocculation; Non adsorbed proteins; Temperature; casein structure

Indexed keywords

EID: 34547755750     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2006.11.006     Document Type: Article

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