Physicochemical behavior of oil-in-water emulsions: influence of milk protein mixtures, glycerol ester mixtures and fat characteristics

Different emulsions based on two protein mixtures (skim milk powder (SMP) and functional dairy proteins (FDP)), two mono-di-glyceride mixtures (MDG) (saturated and partially unsaturated), three fats (hydrogenated and refined coconut oils and refined palm oil) were studied to investigate the interact...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Colloids and surfaces, B, Biointerfaces B, Biointerfaces, 2005-05, Vol.42 (3), p.235-243
Hauptverfasser:	Granger, C., Barey, P., Veschambre, P., Cansell, M.
Format:	Artikel
Sprache:	eng
Schlagworte:	Chemical Phenomena Chemistry, Physical Emulsions - chemistry Fats - chemistry Glycerol - chemistry Milk proteins Milk Proteins - chemistry Mono-di-glycerides Oil-in-water emulsion Oils Particle Size Plant Oils - chemistry Protein displacement Rheology Stability Vegetable oils Water
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!