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Structuring lipids by aggregation of acidic protein microspheres in W/O emulsions

  • Published:2013-04 Issue:1 Volume:51 Page:16-22
  • ISSN:0023-6438
  • Container-title:LWT - Food Science and Technology
  • language:en
  • Short-container-title:LWT - Food Science and Technology

Author:

Iqbal Shahid,Hameed Gulzar,Baloch Musa Kaleem,McClements David Julian

Funder

AFRI

National Institute of Food and Agriculture

U.S. Department of Agriculture

Massachusetts Agricultural Experiment Station

Department of Food Science

Higher Education Commission (Pakistan)

Publisher

Elsevier BV

Subject

Food Science

Reference20 articles.

1. Nanoscale structure intercrystalline interactions in fat crystal networks;Acevedo;Current Opinion in Colloid & Interface Science,2011

2. Rheology of soft materials;Chen,2010

3. Food biophysics of protein gels: a challenge of nano and macroscopic proportions;Foegeding;Food Biophysics,2006

4. Shear rheology of hard-sphere, dispersed, and aggregated suspensions, and filler-matrix composites;Genovese;Advances in Colloid and Interface Science,2012

5. Heat-induced aggregation of beta-lactoglobulin as a function of pH;Hoffmann;Journal of Agricultural and Food Chemistry,1999
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