Effects of globular protein type and concentration on the physical properties and flow behaviors of oil-in-water emulsions stabilized by micellar casein-globular protein mixtures

Food Hydrocolloids

Volumn 54, Issue , 2016, Pages 89-98

  Liang, Yichao ^a   Wong, Shen Siung ^a   Pham, Son Quang ^a   Tan, Jun Jie ^a  

^a ABBOTT LABORATORIES   (United States)

Author keywords

Emulsion stability; Flocculation; Flow behavior; Globular protein; Heat stability; Micellar casein

Indexed keywords

DROPS; EMULSIFICATION; EMULSIONS; FLOCCULATION; OSTWALD RIPENING; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; PH; SHEAR THINNING; STABILITY;

EMULSION STABILITY; FLOW BEHAVIOURS; GLOBULAR PROTEINS; HEAT STABILITY; MICELLAR CASEIN; MICELLARS; PROTEIN MIXTURES; PROTEIN SOURCES; SOY PROTEIN; WHEY PROTEINS;

CASEIN;

EID: 84943557448     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.09.024     Document Type: Article

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