Whey protein-carboxymethylcellulose interaction in solution and in oil-in-water emulsion systems. Effect on emulsion stability

Food Hydrocolloids

Volumn 23, Issue 4, 2009, Pages 1156-1163

  Koupantsis, T ^a   Kiosseoglou, V ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Carboxymethylcellulose; Emulsion stability; Protein polysaccharide interaction; Whey protein

Indexed keywords

AROMATIC COMPOUNDS; DROPS; EMULSIFICATION; MOLECULES; PROTEINS; STABILIZATION; SYSTEM STABILITY;

ACIDIC PH; CARBOXYMETHYL CELLULOSE; COAGULATION AIDS; EMULSION STABILITY; EMULSION SYSTEMS; MILK SERUM; OIL-IN-WATER; PROTEINS-POLYSACCHARIDE INTERACTIONS; WATER EMULSION; WHEY PROTEINS;

EMULSIONS;

EID: 57749121441     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2008.09.004     Document Type: Article

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