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The heat stability of milk protein-stabilized oil-in-water emulsions: A review

  • Published:2017-03 Issue: Volume:28 Page:63-73
  • ISSN:1359-0294
  • Container-title:Current Opinion in Colloid & Interface Science
  • language:en
  • Short-container-title:Current Opinion in Colloid & Interface Science

Author:

Liang Yichao,Matia-Merino Lara,Gillies Graeme,Patel Hasmukh,Ye Aiqian,Golding Matt

Publisher

Elsevier BV

Subject

Colloid and Surface Chemistry,Polymers and Plastics,Physical and Theoretical Chemistry,Surfaces and Interfaces

Reference167 articles.

1. An introduction to food colloids;Dickinson,1992

2. Food emulsions: principles, practices, and techniques;McClements,2005

3. Adsorption of protein and the stability of emulsions;Dalgleish;Trends Food Sci Technol,1997

4. Influence of calcium chelators on concentrated micellar casein solutions: from micellar structure to viscosity and heat stability;de Kort,2012

5. Protein-stabilized emulsions;McClements;Curr Opin Colloid Interface Sci,2004
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