Effects of milk protein type and pre-heating on physical stability of whipped and frozen emulsions

Stéphanie Sourdet; Perla Relkin; Bertrand César

doi:10.1016/s0927-7765(03)00043-2

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JOURNAL ARTICLE

Effects of milk protein type and pre-heating on physical stability of whipped and frozen emulsions

Stéphanie Sourdet Perla Relkin Bertrand César

Year: 2003 Journal: Colloids and Surfaces B Biointerfaces Vol: 31 (1-4)Pages: 55-64 Publisher: Elsevier BV

DOI: 10.1016/s0927-7765(03)00043-2

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Keywords:

Destabilisation Chemistry Casein Composition (language) Whey protein Emulsion Globules of fat Chromatography Food science Particle size Milk protein Chemical engineering Adsorption Whey protein isolate Heat stability Milk fat Materials science Biochemistry Organic chemistry

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Proteins in Food Systems

Life Sciences → Agricultural and Biological Sciences → Food Science

Microencapsulation and Drying Processes

Life Sciences → Agricultural and Biological Sciences → Food Science

Meat and Animal Product Quality

Life Sciences → Agricultural and Biological Sciences → Animal Science and Zoology

Effects of milk protein type and pre-heating on physical stability of whipped and frozen emulsions

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