Interactions at the interface between hydrophobic and hydrophilic emulsifiers: Polyglycerol polyricinoleate (PGPR) and milk proteins, studied by drop shape tensiometry

Food Hydrocolloids

Volumn 29, Issue 1, 2012, Pages 193-198

  Gülseren, Ibrahim ^a   Corredig, Milena ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Dilational elasticity; Drop shape tensiometry; Polyglycerol polyricinolate (PGPR); Sodium caseinate; Lactoglobulin

Indexed keywords

DROPS; ELASTICITY; EMULSIFICATION; EMULSIONS; PHASE INTERFACES; SODIUM;

DILATIONAL ELASTICITY; DROP SHAPE; DROP SHAPE TENSIOMETRY; INTERFACIAL ELASTICITY; LACTOGLOBULIN; POLYGLYCEROL POLYRICINOLATE; POLYGLYCEROLS; SODIUM CASEINATE; TENSIOMETRY; Β-LACTOGLOBULIN;

PROTEINS;

GLYCINE MAX;

EID: 84859395433     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.03.010     Document Type: Article

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