The effect of whey protein isolate-dextran conjugates on the freeze-thaw stability of oil-in-water emulsion

Journal of Dispersion Science and Technology

Volumn 32, Issue 1, 2011, Pages 77-83

  Xu, Duoxia ^a   Yuan, Fang ^a   Wang, Xiaoya ^a   Li, Xiaoting ^a   Hou, Zhanqun ^a   Gao, Yanxiang ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Dextran; Emulsion; Freeze thaw stability; Maillard type conjugates; Whey protein isolate

Indexed keywords

AVERAGE PARTICLE SIZE; DRY-HEATING; EMULSION STABILITY; FREEZE-THAW; FREEZE-THAW CYCLES; FREEZE-THAW CYCLING; FREEZE-THAW STABILITY; INTERFACIAL COATINGS; MAILLARD; NONIONIC; OIL DROPLETS; OIL-IN-WATER EMULSIONS; OPTICAL ANALYZERS; POLYDISPERSITY INDICES; STABILIZING PROPERTIES; WHEY PROTEIN ISOLATE;

DEXTRAN; DROP FORMATION; EMULSIFICATION; EMULSIONS; POLYDISPERSITY; PROTEINS; STABILITY; THAWING; ZETA POTENTIAL;

GLUCOSE;

EID: 78650339857     PISSN: 01932691     EISSN: 15322351     Source Type: Journal    
DOI: 10.1080/01932690903546785     Document Type: Article

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