Modification of emulsion properties by heteroaggregation of oppositely charged starch-coated and protein-coated fat droplets

Food Hydrocolloids

Volumn 33, Issue 2, 2013, Pages 320-326

  Mao, Yingyi ^a   McClements, David Julian ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Emulsions; Heteroaggregation; Modified starch; Reduced fat; Stability; Whey protein

Indexed keywords

EID: 84877345463     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.03.014     Document Type: Article

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