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Effect of denaturation on temperature cycling stability of heated acidified protein-stabilised o/w emulsion gels

✍ Scribed by Sotirios Kiokias; Arjen Bot

Book ID
113627193
Publisher
Elsevier Science
Year
2005
Tongue
English
Weight
281 KB
Volume
19
Category
Article
ISSN
0268-005X

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## Abstract The effect of concentrations of acidic polysaccharide and calcium ions on the kinetic stability, viscosity and dispersity of protein‐containing O/W emulsions is studied. Variation of kinetic stability of the emulsions studied is independent of dispersion composition. In a wide range of