The influence of carrageenan on interfacial properties and short-term stability of milk whey proteins emulsions

Food Hydrocolloids

Volumn 32, Issue 2, 2013, Pages 373-382

  Seta, Lucia ^a   Baldino, Noemi ^a   Gabriele, Domenico ^a   Lupi, Francesca R ^a   de Cindio, Bruno ^a  

^a UNIVERSITY OF CALABRIA   (Italy)

Author keywords

Carrageenan; Creaming stability; Emulsions; Interfacial rheology; Viscosity; Whey protein

Indexed keywords

DROPS; EMULSIFICATION; EMULSIONS; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; PROTEINS; SIZE DISTRIBUTION; STABILITY; SUNFLOWER OIL;

CARRAGEENANS; CREAMING STABILITY; DROP SIZE DISTRIBUTION; EMULSION STABILITY; INTERFACIAL PROPERTY; INTERFACIAL RHEOLOGY; MILK WHEY; PROTEIN EMULSION; SHORT TERM STABILITY; WHEY PROTEINS;

VISCOSITY;

EID: 84874569731     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.01.020     Document Type: Article

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