Use of natural emulsifiers in model coffee creamers: Physical properties of quillaja saponin-stabilized emulsions

Food Hydrocolloids

Volumn 67, Issue , 2017, Pages 111-119

  Chung, Cheryl ^a   Sher, Alexander ^b   Rousset, Philippe ^b   McClements, David Julian ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Coffee creamer; Emulsion; Feathering; Lightness; Quillaja saponin; White coffee

Indexed keywords

EID: 85009144913     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2017.01.008     Document Type: Article

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