Influence of maltodextrin and environmental stresses on stability of whey protein concentrate/κ-carrageenan stabilized sesame oil-in-water emulsions

Food Science and Technology International

Volumn 20, Issue 8, 2014, Pages 617-628

  Onsaard, E ^a   Putthanimon, J ^a   Singthong, J ^a   Thammarutwasik, P ^b  

^a UBON RATCHATHANI UNIVERSITY   (Thailand)

^b PRINCE OF SONGKLA UNIVERSITY   (Thailand)

Author keywords

maltodextrin; Sesame oil; whey protein concentrate; carrageenan

Indexed keywords

DAIRIES; DEXTROSE; DROPS; EMULSIFICATION; EMULSIONS; FOOD PROCESSING; OSTWALD RIPENING; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; PHYSICOCHEMICAL PROPERTIES; PROTEINS; SODIUM AZIDE; SODIUM CHLORIDE; SUGAR (SUCROSE); VEGETABLE OILS; VISCOSITY;

CARRAGEENANS; DEXTROSE EQUIVALENTS; ENVIRONMENTAL STRESS; INTERFACIAL MEMBRANES; MALTODEXTRINS; MEAN PARTICLE DIAMETER; SESAME OIL; WHEY PROTEIN CONCENTRATE;

POLYSACCHARIDES;

SESAMUM INDICUM;

CARRAGEENAN; EMULSIFYING AGENT; EMULSION; MALTODEXTRIN; MILK PROTEIN; POLYSACCHARIDE; SESAME SEED OIL; WATER; WHEY PROTEIN;

CHEMISTRY; EMULSION; FOOD STORAGE; TIME;

CARRAGEENAN; EMULSIFYING AGENTS; EMULSIONS; FOOD STORAGE; MILK PROTEINS; POLYSACCHARIDES; SESAME OIL; TIME FACTORS; WATER;

EID: 84911460647     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013213498247     Document Type: Article

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