Effect of sugar type and concentration on the heat coagulation of oil-in-water emulsions stabilized by milk-protein-concentrate

Food Hydrocolloids

Volumn 41, Issue , 2014, Pages 332-342

  Liang, Yichao ^a,b   Matia Merino, Lara ^b   Patel, Hasmukh ^c   Ye, Aiqian ^d   Gillies, Graeme ^a   Golding, Matt ^b,d  

^a FONTERRA RESEARCH CENTRE   (New Zealand)

^b MASSEY UNIVERSITY   (New Zealand)

^c SOUTH DAKOTA STATE UNIVERSITY   (United States)

^d MASSEY UNIVERSITY   (New Zealand)

Author keywords

Droplet formation; Emulsion; Heat stability; Milk protein concentrate; Sugar

Indexed keywords

COAGULATION; DROPS; EMULSIFICATION; EMULSIONS; GLUCOSE; OSTWALD RIPENING; PARTICLE SIZE; POLYSACCHARIDES; PROTEINS; STABILITY;

DROPLET DIAMETERS; DROPLET FORMATION; HEAT STABILITY; MALTODEXTRINS; MILK PROTEIN; MILK PROTEIN CONCENTRATE; OIL-IN-WATER; PROTEIN CONCENTRATES; REDUCING SUGARS; WATER EMULSION;

SUGAR (SUCROSE);

EID: 84901189228     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.04.022     Document Type: Article

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