Oil-in-water emulsions stabilized by whey protein aggregates: Effect of aggregate size, pH of aggregation and emulsion pH

Journal of Dispersion Science and Technology

Volumn 38, Issue 9, 2017, Pages 1366-1373

  Sobhaninia, Mina ^a   Nasirpour, Ali ^a   Shahedi, Mohammad ^a   Golkar, Abdolkhalegh ^a  

^a ISFAHAN UNIVERSITY OF TECHNOLOGY   (Iran)

Author keywords

Creaming; droplet size; emulsion; viscosity; whey protein aggregate

Indexed keywords

AGGREGATES; DROPS; EMULSIONS; PH EFFECTS; PROTEINS; VISCOSITY;

AGGREGATE SIZE; CREAMING; DROPLET SIZES; EMULSIFYING AGENTS; OIL-IN-WATER EMULSIONS; STORAGE TIME; WHEY PROTEINS;

EMULSIFICATION;

EID: 85013007916     PISSN: 01932691     EISSN: 15322351     Source Type: Journal    
DOI: 10.1080/01932691.2016.1224719     Document Type: Article

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