Development of a palm olein oil-in-water (o/w) emulsion stabilized by a whey protein isolate nanofibrils-alginate complex

LWT

Volumn 82, Issue , 2017, Pages 311-317

  Ng, Shy Kai ^a   Nyam, Kar Lin ^b   Lai, Oi Ming ^a   Nehdi, Imededdine Arbi ^c   Chong, Gun Hean ^a   Tan, Chin Ping ^a,d  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^b UCSI UNIVERSITY   (Malaysia)

^c KING SAUD UNIVERSITY   (Saudi Arabia)

^d CHUZHOU UNIVERSITY   (China)

Author keywords

Alginate; Complexation; Homogenization; Nanofibrils; Whey protein isolate

Indexed keywords

ALGINATE; COMPLEXATION; DAIRIES; DROPS; EMULSIFICATION; HOMOGENIZATION METHOD; NANOFIBERS; OSTWALD RIPENING; PROTEINS; ZETA POTENTIAL;

ALGINATE COMPLEX; CREAMING STABILITY; HOMOGENIZATION PRESSURES; HOMOGENIZATION PROCESS; NANO-FIBRILS; NEGATIVE ZETA POTENTIALS; OIL-IN-WATER (O/W) EMULSION; WHEY PROTEIN ISOLATE;

PALM OIL;

EID: 85018628829     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2017.04.050     Document Type: Article

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