The effect of the presence of KCl on the adsorption behaviour of whey protein and caseinate in oil-in-water emulsions
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference15 articles.
1. Competitive adsorption in oil-in-water emulsions containing α-lactalbumin and β-lactoglobulin
2. Food Polymers, Gels and Colloids;Dalgleish,1991
3. Competitive adsorption of phosvitin with milk proteins in oil-in-water emulsions
4. Adsorption behaviour of whey protein isolate and caseinate in soya oil-in-water emulsions
5. Dimensions of the Adsorbed Layers in Oil-in-Water Emulsions Stabilized by Caseins
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2. Combining surface dilatational rheology and quantitative proteomics as a tool for understanding microstructures of air/water interfaces stabilized by sodium caseinate/tannic acid complex;Food Hydrocolloids;2020-05
3. Interfacial characteristics, colloidal properties and storage stability of dairy protein-stabilized emulsion as a function of heating and homogenization;RSC Advances;2020
4. Encapsulation of the therapeutic microbe Akkermansia muciniphila in a double emulsion enhances survival in simulated gastric conditions;Food Research International;2017-12
5. Caseinate-Induced Competitive Displacement of Whey Protein from Interfaces;Food Biophysics;2017-10-19
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