Structuring of lipid phases using controlled heteroaggregation of protein microspheres in water-in-oil emulsions

Journal of Food Engineering

Volumn 115, Issue 3, 2013, Pages 314-321

  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

Electrostatic interactions; Heteroaggregation; Lactoferrin; Microclusters; Microspheres; Proteins; Reduced fat; W O emulsions; Lactoglobulin

Indexed keywords

AGGLOMERATION; COULOMB INTERACTIONS; DROPS; ELASTIC MODULI; ELECTROSTATICS; MICROSPHERES; OILS AND FATS; PRODUCT DESIGN; PROTEINS; SHEAR FLOW; SHEAR STRAIN; SHEAR THINNING; SHEAR VISCOSITY; SOYBEAN OIL; YIELD STRESS;

HETEROAGGREGATION; LACTOFERRIN; LACTOGLOBULIN; MICRO-CLUSTERS; REDUCED FAT; W/O EMULSIONS;

EMULSIONS;

EID: 84877342340     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.10.044     Document Type: Article

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