The repartition of whey protein microgels and caseins between fat droplet surface and the continuous phase governs the heat stability of emulsions

Colloids and Surfaces A: Physicochemical and Engineering Aspects

Volumn 563, Issue , 2019, Pages 217-225

  Chevallier, Marie ^a   Riaublanc, Alain ^b   Cauty, Chantal ^a   Hamon, Pascaline ^a   Rousseau, Florence ^a   Thevenot, Jonathan ^a   Lopez, Christelle ^a   Croguennec, Thomas ^a  

^a AGROCAMPUS OUEST   (France)

^b INRA   (France)

Author keywords

Caseins; Emulsion; Gelation; Heat stability; Whey protein microgels

Indexed keywords

CASEIN; DROPS; EMULSIFICATION; EMULSIONS; GELATION; HEATING; HIGH RESOLUTION TRANSMISSION ELECTRON MICROSCOPY; STABILIZATION; TRANSMISSION ELECTRON MICROSCOPY;

HEAT STABILITY; HEAT STABILIZATION; INTERFACIAL LAYER; LONG-TERM RESISTANCE; MICRO-GELS; PROTEIN COMPOSITION; STRUCTURAL REARRANGEMENT; VISCOUS EMULSIONS;

PROTEINS;

CASEIN; FAT DROPLET; WHEY PROTEIN;

ADSORPTION KINETICS; ARTICLE; CONCENTRATION (PARAMETERS); EMULSION; GEL; HEATING; MICROGEL; PARTICLE SIZE; PRIORITY JOURNAL; PROTEIN ANALYSIS; SURFACE PROPERTY; THERMOSTABILITY; TRANSMISSION ELECTRON MICROSCOPY;

EID: 85058193049     PISSN: 09277757     EISSN: 18734359     Source Type: Journal    
DOI: 10.1016/j.colsurfa.2018.12.001     Document Type: Article

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