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Hydrolyzed whey proteins as emulsifiers and stabilizers in high-pressure processed dressings

  • Published:2004-09 Issue:5 Volume:18 Page:757-767
  • ISSN:0268-005X
  • Container-title:Food Hydrocolloids
  • language:en
  • Short-container-title:Food Hydrocolloids

Author:

Christiansen Kirsti Forstrom,Vegarud Gerd,Langsrud Thor,Ellekjaer Marit Risberg,Egelandsdal Bjorg

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference35 articles.

1. Enzymatic hydrolysis of food proteins;Adler-Nissen,1986

2. Enzymatic hydrolysis of milk proteins used for emulsion formation.1. Kinetics of protein breakdown and storage stability of the emulsions;Agboola;Journal of Agricultural and Food Chemistry,1996

3. Enzymatic hydrolysis of milk proteins used for emulsion formation. 2. Effects of calcium, pH, and ethanol on the stability of the emulsions;Agboola;Journal of Agricultural and Food Chemistry,1996

4. Statistics for experimenters: An introduction to design, data analysis, and model building;Box,1978

5. Effect of pH during heat processing of partially hydrolyzed whey-protein;Britten;Journal of Dairy Science,1994

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