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Enzymatic Hydrolysis of Milk Proteins Used for Emulsion Formation. 1. Kinetics of Protein Breakdown and Storage Stability of the Emulsions

✍ Scribed by Agboola, Samson O.; Dalgleish, Douglas G.

Book ID: 121013160
Publisher: American Chemical Society
Year: 1996
Tongue: English
Weight: 321 KB
Volume: 44
Category: Article
ISSN: 0021-8561
DOI: 10.1021/jf9602840

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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