Whey protein-stabilized emulsion properties in relation to thermal modification of the continuous phase

Journal of Food Engineering

Volumn 104, Issue 1, 2011, Pages 81-88

  Dybowska, Brygida E ^a  

^a UNIVERSITY OF WARMIA AND MAZURY IN OLSZTYN   (Poland)

Author keywords

Emulsion; Heat treatment; Nano particles; Whey proteins

Indexed keywords

BIMODAL PARTICLE SIZE DISTRIBUTION; CONTINUOUS PHASE; EMULSIFYING CAPACITY; EMULSION PROPERTIES; EMULSION STABILITY; FLOW CHARACTERISTIC; INCREASING VISCOSITY; O/W EMULSIONS; OIL DROPLETS; PROTEIN LAYERS; PROTEIN PARTICLES; THERMAL MODIFICATION; WHEY PROTEIN CONCENTRATE; WHEY PROTEINS;

EMULSIFICATION; EMULSIONS; HEAT TREATMENT; HEATING; NANOPARTICLES; PROTEINS; VISCOSITY;

AGGLOMERATION;

EID: 78751649996     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.11.030     Document Type: Article

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