Improvement, by dry-heating, of the emulsion-stabilizing properties of a whey protein concentrate obtained through carboxymethylcellulose complexation-Reference-Cited by-同舟云学术

Improvement, by dry-heating, of the emulsion-stabilizing properties of a whey protein concentrate obtained through carboxymethylcellulose complexation

Published:2007-01 Issue:3 Volume:104 Page:1153-1159
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Kika K.,Korlos F.,Kiosseoglou V.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference20 articles.

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3. Food proteins and their applications;Cayot,1997

4. Stability of emulsions containing a whey protein concentrate obtained from milk serum through carboxymethylcellulose complexation;Damianou;Food Hydrocolloids,2006

5. Physical properties of whey stabilized emulsions as related to pH and NaCl;Demetriades;Journal of Food Science,1997

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