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Improved heat stability of whey protein isolate stabilized emulsions via dry heat treatment of WPI and low methoxyl pectin: Effect of pectin concentration, pH, and ionic strength

Article ID Journal Published Year Pages File Type
6987142 Food Hydrocolloids 2017 11 Pages PDF
Keywords
EmulsionHeat stabilitydry heat treatmentConjugateWhey protein isolatelow methoxyl pectin
Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
Preview
Improved heat stability of whey protein isolate stabilized emulsions via dry heat treatment of WPI and low methoxyl pectin: Effect of pectin concentration, pH, and ionic strength
Authors
Arima Diah Setiowati, Serveh Saeedi, Wahyu Wijaya, Paul Van der Meeren,
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Journal
Food Hydrocolloids
Journal: Food Hydrocolloids
Related Categories
Emulsion
Heat stability
dry heat treatment
Conjugate
Whey protein isolate
low methoxyl pectin
Bioengineering
Catalysis
Chemical Engineering (General)
Chemical Health and Safety
Colloid and Surface Chemistry
Filtration and Separation
Fluid Flow and Transfer Processes
Process Chemistry and Technology
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