Fabrication of viscous and paste-like materials by controlled heteroaggregation of oppositely charged lipid droplets

Food Chemistry

Volumn 134, Issue 2, 2012, Pages 872-879

  Mao, Yingyi ^a   McClements, David Julian ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Lactoglobulin; Droplets; Electrostatic interactions; Emulsions; Heteroaggregation; Lactoferrin; Reduced fat; Rheological properties; Semi solid structure

Indexed keywords

HETEROAGGREGATION; LACTOFERRIN; LACTOGLOBULIN; REDUCED FAT; RHEOLOGICAL PROPERTY; SEMI-SOLIDS;

COAGULATION; COULOMB INTERACTIONS; DROPS; ELECTROSTATICS; EMULSIONS; GELATION; IONIC STRENGTH; PROTEINS; SODIUM CHLORIDE;

AGGLOMERATION;

BETA LACTOGLOBULIN; FAT DROPLET; LACTOFERRIN;

ARTICLE; CHEMICAL PHENOMENA; CONTROLLED HETEROAGGREGATION; FLOW KINETICS; FOOD PROCESSING; GEL; GELATION; IONIC STRENGTH; PARTICLE SIZE; PASTE; PH; PROTEIN DENATURATION; STATIC ELECTRICITY; TEMPERATURE; VISCOSITY;

HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; LACTOGLOBULINS; LIPIDS; OSMOLAR CONCENTRATION; PARTICLE SIZE; VISCOSITY;

EID: 84860294310     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.02.196     Document Type: Article

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