Factors affecting fat droplet aggregation in whipped frozen protein-stabilized emulsions

P. Relkin; Stéphanie Sourdet

doi:10.1016/j.foodhyd.2004.10.015

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Factors affecting fat droplet aggregation in whipped frozen protein-stabilized emulsions

P. Relkin Stéphanie Sourdet

Year: 2004 Journal: Food Hydrocolloids Vol: 19 (3)Pages: 503-511 Publisher: Elsevier BV

DOI: 10.1016/j.foodhyd.2004.10.015

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Keywords:

Whey protein Emulsion Chemistry Denaturation (fissile materials) Casein Food science Whey protein isolate Globules of fat Supercooling Chromatography Coalescence (physics) Milk fat Chemical engineering Biochemistry

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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

Microencapsulation and Drying Processes

Life Sciences → Agricultural and Biological Sciences → Food Science

Factors affecting fat droplet aggregation in whipped frozen protein-stabilized emulsions

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