Aggregation kinetics of heated whey protein-stabilised emulsions: effect of low-molecular weight emulsifiers

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

doi:10.1016/s0268-005x(01)00022-4

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Aggregation kinetics of heated whey protein-stabilised emulsions: effect of low-molecular weight emulsifiers

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

Year: 2001 Journal: Food Hydrocolloids Vol: 15 (3)Pages: 253-262 Publisher: Elsevier BV

DOI: 10.1016/s0268-005x(01)00022-4

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Keywords:

Chemistry Pulmonary surfactant Whey protein Kinetics Whey protein isolate Chromatography Protein aggregation Emulsion Glycerol Molar ratio Chemical engineering Organic chemistry 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

Surfactants and Colloidal Systems

Physical Sciences → Chemistry → Organic Chemistry

Aggregation kinetics of heated whey protein-stabilised emulsions: effect of low-molecular weight emulsifiers

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