Casein-maltodextrin conjugate as an emulsifier for fabrication of structured calcium carbonate particles as dispersible fat globule mimetics

Food Hydrocolloids

Volumn 66, Issue , 2017, Pages 61-70

  Qu, Bai ^a   Zhong, Qixin ^a  

^a UNIVERSITY OF TENNESSEE   (United States)

Author keywords

Calcium carbonate particle; Casein maltodextrin conjugates; Fat globule mimetics; Reduced fat dairy products; S O W suspension

Indexed keywords

CALCIUM CARBONATE; CARBONATION; EMULSIFICATION; EMULSIONS; FABRICATION; OILS AND FATS; PARTICLE SIZE; POLYSACCHARIDES; SPRAY DRYING; SUSPENSIONS (FLUIDS);

ANHYDROUS MILK FAT; CALCIUM CARBONATE PARTICLE; CASEIN-MALTODEXTRIN CONJUGATE; FAT GLOBULE MIMETIC; FAT GLOBULES; MALTODEXTRINS; MIMETICS; REDUCED FAT; REDUCED FAT DAIRY PRODUCT; S/O/W SUSPENSION;

CASEIN;

EID: 85007040253     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.12.022     Document Type: Article

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