Physical Properties of Whey Protein Stabilized Emulsions as Related to pH and NaCl
作者： K. DEMETRIADES , J.N. COUPLAND , D. J. McCLEMENTS
DOI: 10.1111/J.1365-2621.1997.TB03997.X
关键词: Isoelectric point 、 Creaming 、 Rheology 、 Chromatography 、 Whey protein 、 Flocculation 、 Particle size 、 Whey protein isolate 、 Chemistry 、 Emulsion
摘要: … pH (3–7) and salt concentrations (0–100 mM NaCl), and particle size, rheology and … protein (pH 4–6), especially at higher NaCl concentrations. Droplet flocculation increased emulsion …
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