Preparation of high protein micro-particles using two-step emulsification

Food Hydrocolloids

Volumn 25, Issue 5, 2011, Pages 1139-1148

  Saǧlam, Dilek ^a,b   Venema, Paul ^a,b   de Vries, Renko ^a,b   Sagis, Leonard M C ^a   van der Linden, Erik ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

Author keywords

Double emulsification; High protein foods; Microstructure; Protein micro particles; Whey proteins

Indexed keywords

EMULSIONS; FOOD PRODUCTS; GELATION; PROTEINS; SUNFLOWER OIL;

CONTROLLED SIZE; DOUBLE EMULSIFICATIONS; HIGH PROTEIN FOOD; MICRO PARTICLES; PROTEIN CONTENTS; PROTEIN FOOD; PROTEIN MICRO-PARTICLE; PROTEIN PARTICLES; ROBUST PROCEDURES; WHEY PROTEINS;

EMULSIFICATION;

HELIANTHUS;

EID: 79952534582     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2010.10.011     Document Type: Article

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