Effects of whey protein aggregation on fat globule microstructure in whipped-frozen emulsions

P. Relkin; Stéphanie Sourdet; A.K. Smith; H. Douglas Goff; Gérard Cuvelier

doi:10.1016/j.foodhyd.2005.11.007

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Effects of whey protein aggregation on fat globule microstructure in whipped-frozen emulsions

P. Relkin Stéphanie Sourdet A.K. Smith H. Douglas Goff Gérard Cuvelier

Year: 2006 Journal: Food Hydrocolloids Vol: 20 (7)Pages: 1050-1056 Publisher: Elsevier BV

DOI: 10.1016/j.foodhyd.2005.11.007

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Keywords:

Globules of fat Chemistry Microstructure Whey protein Casein Emulsion Chromatography Adsorption Scanning electron microscope Centrifugation Transmission electron microscopy Chemical engineering Crystallography Food science Materials science Milk fat Biochemistry

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Proteins in Food Systems

Life Sciences → Agricultural and Biological Sciences → Food Science

Muscle metabolism and nutrition

Life Sciences → Biochemistry, Genetics and Molecular Biology → Cell Biology

Microencapsulation and Drying Processes

Life Sciences → Agricultural and Biological Sciences → Food Science

Effects of whey protein aggregation on fat globule microstructure in whipped-frozen emulsions

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