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FUNCTIONAL CHARACTERIZATION OF PROTEIN STABILIZED EMULSIONS: STANDARDIZED EMULSIFYING PROCEDURE

✍ Scribed by E. TORN BERG; G. LUNDH

Book ID
108803323
Publisher
Institute of Food Technologists
Year
1978
Tongue
English
Weight
721 KB
Volume
43
Category
Article
ISSN
0022-1147

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πŸ“œ SIMILAR VOLUMES

Functional characterization of protein s
Functional characterization of protein stabilized emulsions: Emulsifying behaviour of proteins in a valve homogenizer
✍ Eva Tornberg πŸ“‚ Article πŸ“… 1978 πŸ› John Wiley and Sons 🌐 English βš– 769 KB

## Abstract Protein stabilised emulsions have been prepared in a valve homogeniser incorporated into a recirculating emulsification system, where the power input and number of passes have been varied. The food proteins studied were a soy‐bean protein isolate, a whey protein concentrate (WPC) and a