High internal phase emulsions stabilized solely by whey protein isolate-low methoxyl pectin complexes: effect of pH and polymer concentration

Food and Function

Volumn 8, Issue 2, 2017, Pages 584-594

  Wijaya, Wahyu ^a   Van der Meeren, Paul ^a   Wijaya, Christofora Hanny ^b   Patel, Ashok R ^a  

^a GHENT UNIVERSITY   (Belgium)

^b BOGOR AGRICULTURAL UNIVERSITY   (Indonesia)

Author keywords

[No Author keywords available]

Indexed keywords

BIOMOLECULES; BIOPOLYMERS; EMULSIFICATION; FOOD PRODUCTS; OILS AND FATS; PROTEINS; SHEAR FLOW; SHEAR THINNING; STABILIZATION; VISCOELASTICITY;

COMMERCIAL APPLICATIONS; HIGH INTERNAL PHASE EMULSIONS; LOW-METHOXYL PECTINS; OSCILLATORY SHEAR RHEOLOGY; POLYMER CONCENTRATIONS; STABILIZATION BEHAVIOUR; SURFACTANT-FREE EMULSIONS; WHEY PROTEIN ISOLATE;

PH EFFECTS;

EMULSION; PECTIN; POLYMER; WHEY PROTEIN;

CHEMISTRY; EMULSION; FLOW KINETICS; PH; VISCOSITY;

EMULSIONS; HYDROGEN-ION CONCENTRATION; PECTINS; POLYMERS; RHEOLOGY; VISCOSITY; WHEY PROTEINS;

EID: 85013917500     PISSN: 20426496     EISSN: 2042650X     Source Type: Journal    
DOI: 10.1039/c6fo01027j     Document Type: Article

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