Interfacial compositions, microstructure and stability of oil-in-water emulsions formed with mixtures of milk proteins and κ-carrageenan: 2. Whey protein isolate (WPI)
- 31 July 2003
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 17 (4), 549-561
- https://doi.org/10.1016/s0268-005x(03)00016-x
Abstract
No abstract availableKeywords
This publication has 23 references indexed in Scilit:
- Improvement and modification of whey protein gel texture using polysaccharidesFood Hydrocolloids, 2001
- Depletion Flocculation of Beverage Emulsions by Gum Arabic and Modified StarchJournal of Food Science, 2001
- Depletion flocculation and thermodynamic incompatibility in whey protein stabilised O/W emulsionsFood Hydrocolloids, 2000
- Influence of xanthan gum on physical characteristics of heat-denatured whey protein solutions and gelsFood Hydrocolloids, 2000
- Casein micelle/iota carrageenan interactions in milk: influence of temperatureFood Hydrocolloids, 1999
- Influence of κ-carrageenan on the properties of a protein-stabilized emulsionFood Hydrocolloids, 1998
- Effect of ι-Carrageenan on Flocculation, Creaming, and Rheology of a Protein-Stabilized EmulsionJournal of Agricultural and Food Chemistry, 1997
- Gelation and flocculation of casein micelle/carrageenan mixturesFood Hydrocolloids, 1997
- Depletion flocculation in colloidal dispersionsAdvances in Colloid and Interface Science, 1996
- Rheology of ι-carrageenan gels containing caseinsFood Hydrocolloids, 1996