Effects of protein concentration and oil-phase volume fraction on the stability and rheology of menhaden oil-in-water emulsions stabilized by whey protein isolate with xanthan gum

Food Hydrocolloids

Volumn 23, Issue 1, 2009, Pages 165-174

  Sun, Changhui ^a   Gunasekaran, Sundaram ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Creaming stability; Depletion flocculation; Droplet size; Emulsion rheology; Lipid oxidation; Oil phase volume fraction; Surface charge; WPI bridging; WPI concentration; Xanthan gum

Indexed keywords

EID: 47849121235     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2007.12.006     Document Type: Article

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