Kinetics of droplet aggregation in heated whey protein-stabilized emulsions: effect of polysaccharides

Stephen R. Euston; Suzanne R. Finnigan; Robyn L. Hirst

doi:10.1016/s0268-005x(01)00130-8

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Kinetics of droplet aggregation in heated whey protein-stabilized emulsions: effect of polysaccharides

Stephen R. Euston Suzanne R. Finnigan Robyn L. Hirst

Year: 2002 Journal: Food Hydrocolloids Vol: 16 (5)Pages: 499-505 Publisher: Elsevier BV

DOI: 10.1016/s0268-005x(01)00130-8

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Keywords:

Carrageenan Chemistry Xanthan gum Polysaccharide Whey protein Emulsion Kinetics Flocculation Whey protein isolate Glycerol Chemical engineering Chromatography Food science Organic chemistry Rheology Materials science

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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

Kinetics of droplet aggregation in heated whey protein-stabilized emulsions: effect of polysaccharides

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