Formation of semi-solid lipid phases by aggregation of protein microspheres in water-in-oil emulsions

Food Research International

Volumn 48, Issue 2, 2012, Pages 544-550

  Iqbal, Shahid ^a   Hameed, Gulzar ^a   Baloch, Musa Kaleem ^a   McClements, David Julian ^b  

^a GOMAL UNIVERSITY   (Pakistan)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Delivery systems; Emulsions; Gelation; Microspheres; Proteins; Reduced fat; Reduced trans fat; Rheology; WPI

Indexed keywords

AGGREGATED PROTEIN; AQUEOUS PHASE; AQUEOUS PHASIS; BUFFER SOLUTIONS; DELIVERY SYSTEMS; LIQUID OIL; OIL PHASE; POLYGLYCEROLS; POLYRICINOLEATE; REDUCED FAT; REDUCED TRANS-FAT; SEMI-SOLIDS; SHEAR MEASUREMENTS; SHEAR RHEOLOGY; SOYBEAN OIL; THERMAL DENATURATIONS; THREE-DIMENSIONAL NETWORKS; W/O EMULSIONS; WATER IN OIL EMULSIONS; WHEY PROTEIN ISOLATE; WPI;

AGGLOMERATION; EMULSIFICATION; EMULSIONS; GELATION; LIQUIDS; NONIONIC SURFACTANTS; OILS AND FATS; OPTICAL MICROSCOPY; PROTEINS; RHEOLOGY; SHEAR DEFORMATION; SODIUM CHLORIDE;

MICROSPHERES;

GLYCINE MAX;

EID: 84862295175     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.04.020     Document Type: Article

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