Changes in WPI-Stabilized Emulsion Interfacial Properties in Relation to Lipolysis and

ISSN： 1869-1978

Source： Food Digestion, Vol.1, Iss.1-2, 2010-12, pp. : 14-27

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Influence of -carrageenan on the properties of a protein-stabilized emulsion

By Dickinson E. Pawlowsky K.

Food Hydrocolloids, Vol. 12, Iss. 4, 1998-10 ,pp. : 417-423

Elsevier

Access to resources Recommend Favorite

Time- and temperature-dependent changes in the adsorbed layer on caseinate-stabilized emulsion droplets

By Euston S.R. Mayhill

Food Research International, Vol. 34, Iss. 5, 2001-01 ,pp. : 369-376

Elsevier

Access to resources Recommend Favorite

Effect of sugars on the rheological properties of acid caseinate-stabilized emulsion gels

By Dickinson E. Matia Merino L.

Food Hydrocolloids, Vol. 16, Iss. 4, 2002-07 ,pp. : 321-331

Elsevier

Access to resources Recommend Favorite

Emulsion stabilizing properties of pectin

By Leroux J. Langendorff V. Schick G. Vaishnav V. Mazoyer J.

Food Hydrocolloids, Vol. 17, Iss. 4, 2003-07 ,pp. : 455-462

Elsevier

Access to resources Recommend Favorite

Interfacial compositions, microstructure and stability of oil-in-water emulsions formed with mixtures of milk proteins and -carrageenan: 2. Whey protein isolate (WPI)

By Singh H. Tamehana M. Hemar Y. Munro P.A.

Food Hydrocolloids, Vol. 17, Iss. 4, 2003-07 ,pp. : 549-561

Elsevier

Access to resources Recommend Favorite