Solid-Liquid Transitions and Stability of HPKO-in-Water Systems Emulsified by Dairy Proteins

Food Biophysics

Volumn 6, Issue 2, 2011, Pages 288-294

  Cornacchia, Leonardo ^a   Roos, Yriö H ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Emulsion; Freeze thawing; HPKO; Sodium caseinate; Sucrose; Whey protein isolate

Indexed keywords

FREEZE-THAWING; HPKO; SODIUM CASEINATE; SUCROSE; WHEY PROTEIN ISOLATE;

DIFFERENTIAL SCANNING CALORIMETRY; EMULSIFICATION; EMULSIONS; OPTICAL MICROSCOPY; PARTICLE SIZE; PHASE TRANSITIONS; PROTEINS; SODIUM; SUGAR (SUCROSE); SYSTEM STABILITY; THAWING; WATERWORKS;

PARTICLE SIZE ANALYSIS;

EID: 79955470159     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-010-9203-y     Document Type: Article

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