Physicochemical properties of whey protein isolate stabilized oil-in-water emulsions when mixed with flaxseed gum at neutral pH

Food Research International

Volumn 41, Issue 10, 2008, Pages 964-972

  Khalloufi, Seddik ^a   Alexander, Marcela ^a   Douglas Goff, H ^a   Corredig, Milena ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Emulsion stability; Flaxseed gum; Phase separation; Whey protein emulsions

Indexed keywords

BEVERAGES; BIOPOLYMERS; CONCENTRATION (PROCESS); DROP FORMATION; DROPS; EMULSIFICATION; EMULSIONS; FLAX; FLOCCULATION; ISOMERS; PHASE MODULATION; PHASE STABILITY; POLYSACCHARIDES; SEPARATION; SIZE SEPARATION; WATER POLLUTION;

CRITICAL CONCENTRATIONS; DEPLETION FLOCCULATIONS; EMERSON; EMULSION DROPLETS; EMULSION STABILITY; FLAXSEED GUM; LOW CONCENTRATIONS; NEUTRAL PH; NEWTONIAN BEHAVIOURS; NUTRITIONAL VALUES; PARTICLE SIZE DISTRIBUTIONS; PHASE SEPARATION KINETICS; PHYSICO-CHEMICAL PROPERTIES; POTENTIAL MEASUREMENTS; WATER EMULSIONS; WHEY PROTEIN EMULSIONS; WHEY PROTEIN ISOLATES;

PHASE SEPARATION;

EID: 55649088229     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2008.07.019     Document Type: Article

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