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Effect of xanthan gum on physicochemical properties of whey protein isolate stabilized oil-in-water emulsions

Author:
Sun, C.H., Gunasekaran, S., Richards, M.P.
Source:
Food hydrocolloids 2007 v.21 no.4 pp. 555-564
ISSN:
0268-005X
Subject:
whey protein, food chemistry, protein isolates, emulsifying, hydrocolloids, xanthan gum, oxidative stability, emulsions, food additives, oil-water interface, menhaden oil
Agid:
2901213