Rheology and stability of whey protein stabilized emulsions with high CaCl2 concentrations

Asylbek Kulmyrzaev; Marialice P.C. Sivestre; David Julian McClements

doi:10.1016/s0963-9969(00)00019-3

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Rheology and stability of whey protein stabilized emulsions with high CaCl2 concentrations

Asylbek Kulmyrzaev Marialice P.C. Sivestre David Julian McClements

Year: 2000 Journal: Food Research International Vol: 33 (1)Pages: 21-25 Publisher: Elsevier BV

DOI: 10.1016/s0963-9969(00)00019-3

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Keywords:

Creaming Rheology Chemistry Whey protein isolate Viscosity Emulsion Particle size Oil droplet Chromatography Whey protein Chemical engineering Materials science Biochemistry Composite material

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Proteins in Food Systems

Life Sciences → Agricultural and Biological Sciences → Food Science

Pickering emulsions and particle stabilization

Physical Sciences → Materials Science → Materials Chemistry

Surfactants and Colloidal Systems

Physical Sciences → Chemistry → Organic Chemistry

Rheology and stability of whey protein stabilized emulsions with high CaCl2 concentrations

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