Characterization of cold-set gels produced from heated emulsions stabilized by whey protein

International Dairy Journal

Volumn 19, Issue 12, 2009, Pages 721-727

  Ye, Aiqian ^a,b   Taylor, Steve ^a  

^a FONTERRA RESEARCH CENTRE   (New Zealand)

^b MASSEY UNIVERSITY   (New Zealand)

Author keywords

[No Author keywords available]

Indexed keywords

EMULSION DROPLETS; EMULSION GEL; FAT CONTENTS; GEL NETWORKS; LOW IONIC STRENGTH; MILK FATS; NEUTRAL PH; PREHEAT TEMPERATURE; ROOM TEMPERATURE; STORAGE MODULI; STRUCTURAL UNIT; WHEY PROTEIN ISOLATE; WHEY PROTEINS;

AGGLOMERATION; CALCIUM CHLORIDE; COAGULATION; DROP FORMATION; EMULSIFICATION; EMULSIONS; GELS; IONIC STRENGTH; OILS AND FATS;

GELATION;

EID: 69749124541     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2009.06.003     Document Type: Article

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