Effect of Fat and Protein Contents on Droplet Size and Surface Protein Coverage in Dairy Emulsions
Open Access
- 1 February 1994
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 77 (2) , 413-417
- https://doi.org/10.3168/jds.s0022-0302(94)76967-8
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
- Influence of emulsifier on competitive adsorption of αs-casein + β-lactoglobulin in oil-in-water emulsionsColloids and Surfaces, 1992
- Microfluidization of dairy model emulsions. I. Preparation of emulsions and influence of processing and formulation on the size distribution of milk fat globulesLe Lait, 1992
- Emulsifying Properties of Whey Protein and Casein Composite BlendsJournal of Dairy Science, 1991
- La microfluidisation comme procédé d'homogénéisation d'une boisson à base de matière grasse laitièreLe Lait, 1989
- Competitive adsorption of αs1-casein and β-casein in oil-in-water emulsionsFood Hydrocolloids, 1988
- Interfacial Composition of Sodium Caseinate EmulsionsJournal of Food Science, 1987
- Reviews of the progress of Dairy Science: The bovine milk fat globule membrane–its formation, composition, structure and behaviour in milk and dairy productsJournal of Dairy Research, 1983