Lipid and water crystallization in protein-stabilised oil-in-water emulsions

Food Hydrocolloids

Volumn 25, Issue 7, 2011, Pages 1726-1736

  Cornacchia, Leonardo ^a   Roos, Yrjö H ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

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

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; EMULSIONS; FREEZING; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; PROTEINS; SODIUM; SODIUM COMPOUNDS; SUGAR (SUCROSE); SUNFLOWER OIL; SYSTEM STABILITY; THAWING;

EMULSION STABILITY; FREEZE-THAWING; LIPID CRYSTALLIZATION; OIL-IN-WATER; SODIUM CASEINATE; STATE TRANSITIONS; WATER CRYSTALLIZATION; WATER EMULSION; WATER PHASIS; WHEY PROTEIN ISOLATE;

EMULSIFICATION;

HELIANTHUS;

EID: 79956302288     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2011.03.014     Document Type: Article

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