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

Published 2017 View Full Article

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Title
Interfacial properties of whey protein and whey protein hydrolysates and their influence on O/W emulsion stability
Authors
Keywords
Whey protein, Protein hydrolysates, Peptides, Oil-in-water emulsions, Interface dilatational rheology, Physical stability
Journal
FOOD HYDROCOLLOIDS
Volume 73, Issue -, Pages 129-140
Publisher
Elsevier BV
Online
2017-06-03
DOI
10.1016/j.foodhyd.2017.06.001

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