Structuring lipids by aggregation of acidic protein microspheres in W/O emulsions

LWT

Volumn 51, Issue 1, 2013, Pages 16-22

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

^a GOMAL UNIVERSITY   (Pakistan)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Aggregation; Emulsions; Gelation; Microspheres; Reduced fat; Rheology; Whey protein

Indexed keywords

DAIRIES; ELASTICITY; EMULSIFICATION; EMULSIONS; GELATION; LIPIDS; MICROSPHERES; OSTWALD RIPENING; PROTEINS; RHEOLOGY; SHEAR THINNING; SODIUM CHLORIDE; SOYBEAN OIL; YIELD STRESS;

POLYGLYCEROL POLYRICINOLEATE; REDUCED FAT; RESULTING MATERIALS; RHEOLOGY MEASUREMENT; THERMAL DENATURATIONS; WATER IN OIL EMULSIONS; WHEY PROTEIN ISOLATE; WHEY PROTEINS;

AGGLOMERATION;

GLYCINE MAX;

EID: 84871039017     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.10.014     Document Type: Article

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