Impact of High Hydrostatic Pressure on the Emulsifying Properties of Whey Protein Isolate-Chitosan Mixtures

Food and Bioprocess Technology

Volumn 6, Issue 4, 2013, Pages 1024-1031

  Yuan, Fang ^a   Xu, Duoxia ^a   Qi, Xin ^b   Zhao, Jian ^c   Gao, Yanxiang ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b NATIONAL INSTITUTE OF METROLOGY   (China)

^c UNIVERSITY OF NEW SOUTH WALES   (Australia)

Author keywords

Emulsifying properties; High hydrostatic pressure; Multisample analytical centrifugation; Whey protein isolate chitosan mixtures

Indexed keywords

CENTRIFUGATION; CHITOSAN; DAIRIES; DROPS; EMULSIONS; HYDRAULICS; HYDROSTATIC PRESSURE; LIGHT SCATTERING; MIXTURES; OSTWALD RIPENING; PROTEINS; SUNFLOWER OIL;

CREAMING STABILITY; DROPLET DISTRIBUTION; EMULSIFYING PROPERTY; HIGH HYDROSTATIC PRESSURE; MULTISAMPLE ANALYTICAL CENTRIFUGATION; OIL-IN-WATER EMULSIONS; OPTIMUM CONDITIONS; WHEY PROTEIN ISOLATE;

EMULSIFICATION;

HELIANTHUS;

EID: 84874521834     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0745-x     Document Type: Article

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