Stability of Whey Protein Concentrate/Sunflower Oil Emulsions as Affected by Sucrose and Xanthan Gum

Food and Bioprocess Technology

Volumn 7, Issue 9, 2014, Pages 2646-2656

  Huck Iriart, Cristián ^a,b   Rincón Cardona, Jaime A ^c   Herrera, María L ^a  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^b Instituto de Quimica Fisica de los Materiales Medio Ambiente y Energia   (Argentina)

^c UNIVERSIDAD NACIONAL DE SAN MARTÍN   (Argentina)

Author keywords

Aqueous phase additives; Destabilization mechanisms; Particle size; Protein concentration; Turbiscan

Indexed keywords

EMULSIFICATION; EMULSIONS; PARTICLE SIZE; STABILITY; SUGAR (SUCROSE); XANTHAN GUM;

AQUEOUS PHASE; CONFOCAL LASER SCANNING MICROSCOPE; CONFOCAL LASER SCANNING MICROSCOPY; DESTABILIZATION MECHANISMS; PROTEIN CONCENTRATIONS; TURBISCAN; VOLUME-WEIGHTED MEANS; WHEY PROTEIN CONCENTRATE;

PROTEINS;

EID: 84905372905     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-014-1290-1     Document Type: Article

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