Lactic-acid bacteria fermentation-induced effects on microstructure and interfacial properties of oil-in-water emulsions stabilized by goat-milk proteins

LWT

Volumn 109, Issue , 2019, Pages 70-76

  Ni, He ^a   Raikos, Vassilios ^b  

^a SOUTH CHINA NORMAL UNIVERSITY   (China)

^b ROWETT RESEARCH INSTITUTE   (United Kingdom)

Author keywords

Caseins; Emulsion; Fermentation; Lactic acid bacteria; Whey

Indexed keywords

BACTERIA; CASEIN; DAIRY PRODUCTS; DROPS; EMULSIFICATION; EMULSIONS; FERMENTATION; LACTIC ACID; OSTWALD RIPENING; PROTEINS;

DROPLET CHARACTERISTICS; ELECTROSTATIC REPULSION; EMULSION MICROSTRUCTURE; INTERFACIAL COMPOSITION; LACTIC ACID BACTERIA; LACTIC ACID BACTERIA FERMENTATIONS; OIL-IN-WATER EMULSIONS; WHEY;

DAIRIES;

EID: 85063936840     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2019.04.002     Document Type: Article

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