Whey protein microgel particles as stabilizers of waxy corn starch + locust bean gum water-in-water emulsions

Food Hydrocolloids

Volumn 56, Issue , 2016, Pages 161-169

  Murray, Brent S ^a   Phisarnchananan, Nataricha ^a  

^a UNIVERSITY OF LEEDS   (United Kingdom)

Author keywords

Phase separation; Pickering; Protein microgel; Stabilization

Indexed keywords

EMULSIFICATION; EMULSIONS; GELS; PARTICLE SIZE; PHASE SEPARATION; PROTEINS; SHEAR THINNING; STARCH; SUSPENSIONS (FLUIDS);

LOCUST BEAN GUM; MICROGEL; MICROGEL PARTICLES; PICKERING; PROTEIN MICROGEL; STABILISER; WATER-IN-WATER EMULSIONS; WAXY CORN STARCH; WHEY PROTEIN ISOLATE; WHEY PROTEINS;

STABILIZATION;

EID: 84951795632     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.11.032     Document Type: Article

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