Characterization of the effect of food emulsifiers on contact angle and dispersibility of lipid coated neutrally buoyant particles

LWT

Volumn 41, Issue 7, 2008, Pages 1232-1238

  Wang, Zebin ^a   Narsimhan, Ganesan ^a   Kim, Dennis ^b  

^a PURDUE UNIVERSITY   (United States)

^b Kraft Foods Global Inc ^*  (United States)

Author keywords

Contact angle; Dispersibility; Goniometer; Lipid surface; Tween; Whey protein

Indexed keywords

EMULSIFICATION; FOOD ADDITIVES; GONIOMETERS; LIPIDS; PH EFFECTS; PROTEINS; TANNING;

DISPERSIBILITY; EMULSIFIER CONECENTRATIONS; LANGMUIR TROUGH; LIPID SURFACE; TWEEN; WHEY PROTEIN;

FOOD PROCESSING;

GLYCINE MAX;

EID: 43049115701     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2007.07.021     Document Type: Article

References (16)