Effects of superfine grinding and microparticulation on the surface hydrophobicity of whey protein concentrate and its relation toemulsions stability

Food Hydrocolloids

Volumn 51, Issue , 2015, Pages 512-518

  Sun, Chanchan ^a   Wu, Tao ^a   Liu, Rui ^a   Liang, Bin ^a   Tian, Zhaojie ^a   Zhang, Enqi ^a   Zhang, Min ^a  

^a TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

Author keywords

Microparticulation; Microrheology; Stability; Superfine grinding; Surface hydrophobicity; Whey protein concentrate

Indexed keywords

EMULSIFICATION; GRINDING (MACHINING); HYDROPHOBICITY; OILS AND FATS;

DIFFUSING-WAVE SPECTROSCOPY; DROPLETS SIZES; MICROPARTICULATION; MICRORHEOLOGY; SOLID/LIQUID; STABILITY INDICES; SULPHONIC ACIDS; SUPERFINE GRINDING; SURFACE HYDROPHOBICITY; WHEY PROTEINS CONCENTRATE;

PROTEINS;

EID: 84933523078     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.05.027     Document Type: Article

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