Effects of coconut (Cocos nucifera L.) protein hydrolysates obtained from enzymatic hydrolysis on the stability and rheological properties of oil-in-water emulsions

Food Hydrocolloids

Volumn 60, Issue , 2016, Pages 252-264

  Thaiphanit, Somruedee ^a,b   Schleining, Gerhard ^c   Anprung, Pranee ^a  

^a CHULALONGKORN UNIVERSITY   (Thailand)

^b SIAM UNIVERSITY   (Thailand)

^c UNIVERSITY OF NATURAL RESOURCES AND LIFE SCIENCES   (Austria)

Author keywords

Boric acid (PubChem CID: 7628); Coconut (Cocos nucifera L.); Dipotassium hydrogen phosphate (PubChem CID: 24450); Enzyme; Formaldehyde (PubChem CID: 712); Hydrochloric acid (PubChem CID: 313); Oil in water emulsion; Phenolphthalein (PubChem CID: 4764); Potassium dihydrogen phosphate (PubChem CID: 516951); Protein hydrolysate; Rheology; Sodium azide (PubChem CID: 33557); Sodium dodecyl sulphate (PubChem CID: 3423265); Sodium hydroxide (PubChem CID: 14798); Stability; Sulfuric acid (PubChem CID: 1118)

Indexed keywords

EID: 84962653012     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.03.035     Document Type: Article

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