Formulation of food emulsions using natural emulsifiers: Utilization of quillaja saponin and soy lecithin to fabricate liquid coffee whiteners

Journal of Food Engineering

Volumn 209, Issue , 2017, Pages 1-11

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

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Coffee creamer; Color; Natural emulsifiers; Quillaja saponin; Soy lecithin

Indexed keywords

COLOR; DROPS; EMULSIFICATION; EMULSIONS; FOOD PRODUCTS; LECITHIN; METABOLITES; PARTICLE SIZE; PHASE SEPARATION;

CONSUMER DEMANDS; DROPLET DIAMETERS; ELECTROSTATIC REPULSION; FOOD INGREDIENTS; NATURAL EMULSIFIERS; OIL-IN-WATER EMULSIONS; QUILLAJA SAPONIN; SOY LECITHIN;

OILS AND FATS;

EID: 85017400926     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2017.04.011     Document Type: Article

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