Concepedia

Freeze-thaw stability and oil crystallization behavior of phospholipids/whey protein-costabilized acidic emulsions with four oil types

Ying Wang, Ruohui Lin, Ziye Song, Shucheng Zhang, Xiangzhong Zhao, Jiang Jiang, Yuanfa Liu

Food Hydrocolloids · 2021 · 34 citations · 35 references

DOI

Concepts

References

35

Whey proteins solubility as function of temperature and pH

Carlos Alberto Gasparetto · LWT · 2004 · 385 citations

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Rheological, texture and sensory properties of low-fat mayonnaise with different fat mimetics

He Liu, Xingfeng Xu, Sh.D. GUO · LWT · 2007 · 334 citations

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Properties of Emulsions Stabilized with Milk Proteins: Overview of Some Recent Developments

Eric Dickinson · Journal of Dairy Science · 1997 · 329 citations · Full text

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Virgin coconut oil: emerging functional food oil

A. M. Marina, Y. B. Che Man · Trends in Food Science & Technology · 2009 · 324 citations

, , +9

Interfacial properties of whey protein and whey protein hydrolysates and their influence on O/W emulsion stability

Anja Schröder, Claire Berton‐Carabin, Paul Venema et al. · Food Hydrocolloids · 2017 · 289 citations

, , +16