Influence of ι-Carrageenan, Pectin, and Gelatin on the Physicochemical Properties and Stability of Milk Protein-Stabilized Emulsions

Journal of Food Science

Volumn 77, Issue 2, 2012, Pages

  Tippetts, M ^a   Martini, S ^a  

^a UTAH STATE UNIVERSITY   (United States)

Author keywords

Emulsion; Polysaccharide; Protein; Stability; Viscosity

Indexed keywords

CARRAGEENAN; GELATIN; MILK PROTEIN; PECTIN;

ARTICLE; CHEMISTRY; EMULSION; FOOD HANDLING; PARTICLE SIZE; PH; PHYSICAL CHEMISTRY; VISCOSITY;

CARRAGEENAN; EMULSIONS; FOOD TECHNOLOGY; GELATIN; HYDROGEN-ION CONCENTRATION; MILK PROTEINS; PARTICLE SIZE; PECTINS; PHYSICOCHEMICAL PHENOMENA; VISCOSITY;

EID: 84857128978     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02576.x     Document Type: Article

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