Comparison of emulsion-stabilizing property between sodium caseinate and whey protein concentrate: Susceptibility to changes in protein concentration and pH

Food Science and Biotechnology

Volumn 18, Issue 3, 2009, Pages 610-617

  Surh, Jeonghee ^a  

^a Kangwon National University   (South Korea)

Author keywords

Milk protein; Oil in water emulsion; pH; Sodium caseinate; Whey protein

Indexed keywords

ZEA MAYS;

EID: 69349089732     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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