Premix membrane emulsification to produce oil-in-water emulsions stabilized with various interfacial structures of whey protein and carboxymethyl cellulose-Reference-Cited by-同舟云学术

Premix membrane emulsification to produce oil-in-water emulsions stabilized with various interfacial structures of whey protein and carboxymethyl cellulose

Published:2014-07 Issue: Volume:38 Page:1-10
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Berendsen Rikkert,Güell Carme,Henry Olivier,Ferrando Montserrat

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference35 articles.

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4. Degradation of kinetically-stable o/w emulsions;Capek;Advances in Colloid and Interface Science,2004

5. Comparison of gum arabic, modified starch, and whey protein isolate as emulsifiers: influence of pH, CaCl(2) and temperature;Chanamai;Journal of Food Science,2002

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