Interfacial composition and stability of emulsions made with mixtures of commercial sodium caseinate and whey protein concentrate

Food Chemistry

Volumn 110, Issue 4, 2008, Pages 946-952

  Ye, Aiqian ^a,b  

^a MASSEY UNIVERSITY   (New Zealand)

^b FONTERRA RESEARCH CENTRE   (New Zealand)

Author keywords

Adsorption; Creaming stability; Oil in water emulsion; Sodium caseinate; Whey protein concentrate

Indexed keywords

BETA CASEIN; CASEIN; CASEINATE; MILK PROTEIN; SODIUM DERIVATIVE;

ADSORPTION; ARTICLE; CHEMICAL STRUCTURE; CONFOCAL MICROSCOPY; EMULSION; FOOD COMPOSITION; PROTEIN ANALYSIS; WHEY;

EID: 43649091782     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.02.091     Document Type: Article

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