Heat stability and freeze-thaw stability of oil-in-water emulsions stabilised by sodium caseinate-maltodextrin conjugates

Food Chemistry

Volumn 119, Issue 1, 2010, Pages 182-190

  O'Regan, Jonathan ^a   Mulvihill, Daniel M ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Conjugate purification; Emulsifying properties; Freeze thaw stability; Heat stability; Maltodextrin; Protein polysaccharide conjugates; Sodium caseinate

Indexed keywords

CASEIN; CASEINATE; EDIBLE OIL; MALTODEXTRIN; MILK PROTEIN; REDUCING AGENT; SOYBEAN OIL; UNCLASSIFIED DRUG; WATER;

ARTICLE; EMULSION; FOOD COLOR; FOOD QUALITY; FREEZE THAWING; HEATING; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN CONTENT; THERMOSTABILITY;

EID: 70349814262     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.06.019     Document Type: Article

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