Effects of bacteriostatic emulsifiers on stability of milk-based emulsions

Journal of Food Engineering

Volumn 96, Issue 2, 2010, Pages 185-191

  Matsumiya, Kentaro ^a   Takahashi, Wataru ^b   Inoue, Takashi ^b   Matsumura, Yasuki ^a  

^a KYOTO UNIVERSITY   (Japan)

^b Pokka Corporation   (Japan)

Author keywords

Bacteriostatic emulsifier; Emulsion stability; Milk protein; Milk based emulsion; Powdered milk; Protein displacement

Indexed keywords

BACTERIOSTATIC EMULSIFIER; EMULSION STABILITY; MILK PROTEIN; MILK-BASED EMULSION; POWDERED MILK;

DIFFUSERS (OPTICAL); DROP FORMATION; EMULSIONS; PHOSPHOLIPIDS; PROTEINS; SOLID SOLUTIONS; STABILITY;

EMULSIFICATION;

EID: 70349440842     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.07.012     Document Type: Article

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