Properties and Stability of Oil-in-Water Emulsions Stabilized by Coconut Skim Milk Proteins-Reference-Cited by-同舟云学术

Properties and Stability of Oil-in-Water Emulsions Stabilized by Coconut Skim Milk Proteins

Published:2005-06-09 Issue:14 Volume:53 Page:5747-5753
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Onsaard Ekasit¹,Vittayanont Manee¹,Srigam Sukoncheun¹,McClements D. Julian¹

Affiliation:

1. Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand 90112; Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand 10900; and Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf050312r

Reference19 articles.

1. Fractionation and Characterization of Proteins from Coconut (Cocos nucifera L.)

2. Some chemical and functional characteristics of a fiber-free coconut protein extract obtained by the enzymic chemical process

3. Extraction of protein from expeller- and solvent-extracted coconut meal by dilute acid, alkali, and salt solutions

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