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Structure and stability of heat-treated concentrated dairy-protein-stabilised oil-in-water emulsions: A stability map characterisation approach

Article ID Journal Published Year Pages File Type
604793 Food Hydrocolloids 2013 50 Pages PDF
Keywords
Emulsion stabilityHeat treatmentEmulsion rheologyMicrostructureFlocculationMilk protein
Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
Preview
Structure and stability of heat-treated concentrated dairy-protein-stabilised oil-in-water emulsions: A stability map characterisation approach
Authors
Yichao Liang, Hasmukh Patel, Lara Matia-Merino, Aiqian Ye, Matt Golding,
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Journal
Food Hydrocolloids
Journal: Food Hydrocolloids
Related Categories
Emulsion stability
Heat treatment
Emulsion rheology
Microstructure
Flocculation
Milk protein
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