Controlling W/O/W multiple emulsion microstructure by osmotic swelling and internal protein gelation

Food Research International

Volumn 54, Issue 2, 2013, Pages 1613-1620

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

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b GOMAL UNIVERSITY   (Pakistan)

Author keywords

Coalescence; Diffusion; Dilution factors; Osmotic pressure; Reduced fat; Swelling; W O W emulsions; WPI gelation

Indexed keywords

DILUTION FACTORS; MULTIPLE EMULSIONS; POLYGLYCEROL POLYRICINOLEATE; PROTEIN GELATIONS; REDUCED FAT; THERMAL DENATURATIONS; W/O/W MULTIPLE EMULSIONS; WHEY PROTEIN ISOLATE;

COALESCENCE; DIFFUSION; EMULSIFICATION; EMULSIONS; HEAT TREATMENT; OILS AND FATS; OSMOSIS; PROTEINS; SWELLING; TEXTURES;

GELATION;

EID: 84886991640     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.09.035     Document Type: Article

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