Interfacial properties of whey protein and whey protein hydrolysates and their influence on O/W emulsion stability

Food Hydrocolloids

Volumn 73, Issue , 2017, Pages 129-140

  Schröder, Anja ^a,b   Berton Carabin, Claire ^b   Venema, Paul ^b   Cornacchia, Leonardo ^a  

^a DANONE NUTRICIA RESEARCH   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Interface dilatational rheology; Oil in water emulsions; Peptides; Physical stability; Protein hydrolysates; Whey protein

Indexed keywords

ADSORPTION; DROPS; ELASTICITY; EMULSIFICATION; EMULSIONS; HYDROLYSIS; HYDROPHOBICITY; INTERFACES (MATERIALS); MOLECULAR WEIGHT DISTRIBUTION; STABILITY;

DILATATIONAL RHEOLOGY; DROPLETS SIZES; INTERFACE DILATATIONAL RHEOLOGY; OIL-IN-WATER; OIL-IN-WATER EMULSION; PHYSICAL STABILITY; PROTEIN HYDROLYSATE; WATER EMULSION; WHEY PROTEIN HYDROLYSATES; WHEY PROTEINS;

PEPTIDES;

EID: 85030473064     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2017.06.001     Document Type: Article

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