Effect of xanthan gum on physicochemical properties of whey protein isolate stabilized oil-in-water emulsions

Author:

Sun Changhui,Gunasekaran Sundaram,Richards Mark P.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference25 articles.

1. Serum separation and structure of depletion- and bridging-flocculated emulsions: A comparison;Blijdenstein;Colloids and Surfaces A—Physicochemical and Engineering Aspects,2004

2. Structure–function relationships of whey proteins;Cayot,1997

3. A continuous simulation model for snow removal;Damodaran;International Journal of Industrial Engineering—Theory Applications and Practice,2005

4. Hydrocolloids at interfaces and the influence on the properties of dispersed systems;Dickinson;Food Hydrocolloids,2003

5. Rheology of sodium caseinate stabilized oil-in-water emulsions;Dickinson;Journal of Colloid and Interface Science,1997

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