Effect of 2,2-azobis (2-amidinopropane) dihydrochloride oxidized casein on the microstructure and microrheology properties of emulsions

Food Science and Biotechnology

Volumn 25, Issue 5, 2016, Pages 1283-1290

  Wang, Jianming ^a   Tan, Yaoyao ^a   Xu, Hui ^a   Niu, Sisi ^a   Yu, Jinghua ^a  

^a TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

Author keywords

casein; emulsion stability; microrheology; microstructure; protein oxidation

Indexed keywords

CASEIN; DROPS; EMULSIFICATION; EMULSIONS; MICROSTRUCTURE; PROTEINS; STABILITY;

2 ,2-AZOBIS(2-AMIDINOPROPANE) DIHYDROCHLORIDE; BIMODAL DISTRIBUTION; EMULSION STABILITY; MEAN SQUARE DISPLACEMENT; MICRORHEOLOGY; OXIDATION DEGREE; PROPERTIES OF EMULSIONS; PROTEIN OXIDATION;

OXIDATION;

EID: 85013680878     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-016-0202-8     Document Type: Article

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