Effect of Lepidium perfoliatum seed gum addition on whey protein concentrate stabilized emulsions stored at cold and ambient temperature

Food Hydrocolloids

Volumn 30, Issue 1, 2013, Pages 292-301

  Soleimanpour, Marjan ^a   Koocheki, Arash ^a   Kadkhodaee, Rassoul ^b  

^a FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

^b RESEARCH INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY RIFST   (Iran)

Author keywords

Emulsion stability; Lepidium perfoliatum seed gum; Storage temperature; Whey protein concentrate (WPC)

Indexed keywords

EMULSIFICATION; EMULSIONS; FOOD STORAGE; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; PROTEINS; VEGETABLE OILS; VISCOSITY;

CORN OIL; EMULSION STABILITY; GUM CONCENTRATION; LEPIDIUM PERFOLIATA SEED GUM; OIL-IN-WATER; PARTICLES SIZES; SEED GUM; STORAGE TEMPERATURES; WHEY PROTEIN CONCENTRATE; WHEY PROTEINS CONCENTRATE;

ZETA POTENTIAL;

LEPIDIUM; LEPIDIUM PERFOLIATUM; ZEA MAYS;

EID: 84863654275     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.06.004     Document Type: Article

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