✦ LIBER ✦

Effect of pre- and post-heat treatments on the physicochemical, microstructural and rheological properties of milk protein concentrate-stabilised oil-in-water emulsions

✍ Scribed by Liang, Yichao; Patel, Hasmukh; Matia-Merino, Lara; Ye, Aiqian; Golding, Matt

Book ID: 120509302
Publisher: Elsevier Science
Year: 2013
Tongue: English
Weight: 1009 KB
Volume: 32
Category: Article
ISSN: 0958-6946
DOI: 10.1016/j.idairyj.2013.05.012

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

RHEOLOGICAL PROPERTIES OF OIL-IN-WATER E

RHEOLOGICAL PROPERTIES OF OIL-IN-WATER EMULSIONS FORMED WITH MILK PROTEIN CONCENTRATE

✍ Y. HEMAR; C.E. HALL; H. SINGH 📂 Article 📅 2005 🏛 John Wiley and Sons 🌐 English ⚖ 244 KB

Effect of Acidification and Heating on t

Effect of Acidification and Heating on the Rheological Properties of Oil-Water Interfaces with Adsorbed Milk Proteins

✍ M. Mellema; J.G. Isenbart 📂 Article 📅 2004 🏛 American Dairy Science Association 🌐 English ⚖ 835 KB

Effect of added calcium chloride on the

Effect of added calcium chloride on the physicochemical and rheological properties of aqueous mixtures of sodium caseinate/sodium alginate and respective oil-in-water emulsions

✍ M.G. Sosa-Herrera; I.E. Lozano-Esquivel; Y.R. Ponce de León-Ramírez; L.P. Martín 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 651 KB

Effects of heat treatment and whey prote

Effects of heat treatment and whey protein addition on the rheological properties and structure of acid skim milk gels

✍ J.A. Lucey; P.A. Munro; H. Singh 📂 Article 📅 1999 🏛 Elsevier Science 🌐 English ⚖ 423 KB

Effect of Various Thickening Agents on t

Effect of Various Thickening Agents on the Rheological Properties of Oil-in-Water Emulsions Containing Nonionic Emulsifier

✍ Isaac, V. L. B.; Cefali, L. C.; Chiari, B. G.; Almeida, M. G. J.; Ribeiro, H. M. 📂 Article 📅 2013 🏛 Taylor and Francis Group 🌐 English ⚖ 753 KB

Effects of pH and Ethanol on the Kinetic

Effects of pH and Ethanol on the Kinetics of Destabilisation of Oil-in-Water Emulsions Containing Milk Proteins

✍ Agboola, Samson O; Dalgleish, Douglas G 📂 Article 📅 1996 🏛 John Wiley and Sons 🌐 English ⚖ 740 KB

Soya oil-in-water emulsions (1 : 4, viv) were prepared using sodium caseinate or 8-lactoglobulin ( 5 or 10 g litre-') as the surfactant. The kinetics of aggregation induced by pH changes or the addition of ethanol were measured by light scattering in diluted systems either under shear or quiescent c