Investigation of emulsifying properties and emulsion stability of plant and milk proteins using interfacial tension and interfacial elasticity

Food Hydrocolloids

Volumn 39, Issue , 2014, Pages 180-186

  Amine, Chloe ^a,b   Dreher, Jing ^a   Helgason, Thrandur ^a   Tadros, Tharwat ^c  

^a BASF SE   (Germany)

^b European School of Chemistry Polymers and Materials of Strasbourg   (France)

^c NONE   (United Kingdom)

Author keywords

Emulsion; Gibbs elasticity; Interfacial tension; Protein; Stability

Indexed keywords

DROPS; ELASTICITY; EMULSIFICATION; EMULSIONS; PH; PROTEINS; SIZE DISTRIBUTION;

DROPLET SIZE DISTRIBUTIONS; EMULSIFYING PROPERTY; EMULSION STABILITY; GIBBS ELASTICITY; INTERFACIAL ELASTICITY; MEDIUM CHAIN TRIGLYCERIDES; MILK PROTEIN; PH VALUE; PLANT PROTEINS; STRESS TEST;

STABILITY;

EID: 84893467482     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.01.001     Document Type: Article

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