Protein-stabilized emulsions containing beta-carotene produced by premix membrane emulsification

Journal of Food Engineering

Volumn 106, Issue 4, 2011, Pages 267-274

  Trentin, A ^a   De Lamo, S ^a   Guell C ^a   Lopez F ^a   Ferrando, M ^a  

^a UNIVERSITAT ROVIRA I VIRGILI   (Spain)

Author keywords

Beta carotene; BSA; Fouling; Membrane emulsification; O W emulsions; Whey protein

Indexed keywords

BETA CAROTENE; BSA; MEMBRANE EMULSIFICATION; O/W EMULSIONS; WHEY PROTEINS;

BODY FLUIDS; DEGRADATION; EMULSIONS; MEMBRANE FOULING; MEMBRANES; MICROFILTRATION; MIXTURES; POLYDISPERSITY; PROTEINS; SURFACE ACTIVE AGENTS;

EMULSIFICATION;

BOVINAE;

EID: 79960026188     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.03.013     Document Type: Article

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