The emulsifying properties of commercial milk protein products in simple oil-in-water emulsions and in a model food system
2000
Euston, S.R. | Hirst, R.L.
The emulsifying properties of six commercial milk protein products were studied. The products were separated into one of two groups depending on whether they contained aggregated (micellar) casein or disordered protein (casein or whey protein). Disordered proteins had a greater emulsifying ability than aggregated proteins. Dispersion of aggregated protein in dissociating buffer improved the emulsifying ability. Comparison of emulsion properties in simple oil-in-water emulsions with those in a model coffee whitener formulation showed that the lower emulsifying ability of aggregated protein could be partially compensated by other ingredients.
Afficher plus [+] Moins [-]Mots clés AGROVOC
Informations bibliographiques
Cette notice bibliographique a été fournie par National Agricultural Library
Découvrez la collection de ce fournisseur de données dans AGRIS
