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Effects of whey protein aggregation on fat globule microstructure in whipped-frozen emulsions

Author:
Relkin, P., Sourdet, S., Smith, A.K., Goff, H.D., Cuvelier, G.
Source:
Food hydrocolloids 2006 v.20 no.7 pp. 1050-1056
ISSN:
0268-005X
Subject:
whey protein, protein aggregates, protein binding, protein-protein interactions, fat globules, whipped foods, frozen foods, emulsions, stabilizers, food additives, casein, protein content, microstructure, adsorption, thawing, centrifugation, denaturation
Agid:
2901190