Stability of Whey Protein Concentrate/Sunflower Oil Emulsions as Affected by Sucrose and Xanthan Gum

Effect of Aqueous Phase Composition on Stability of Sodium Caseinate/Sunflower oil Emulsions

(2012) Cristián Huck-Iriart et al.   Food and Bioprocess Technology

Ultrasonic energy input influence οn the production of sub-micron o/w emulsions containing whey protein and common stabilizers

(2012) O. Kaltsa et al.   ULTRASONICS SONOCHEMISTRY

The influence of functional properties of different whey protein concentrates on the rheological and emulsification capacity of blends with xanthan gum

(2011) G. Panaras et al.   CARBOHYDRATE POLYMERS

Structures and stability of lipid emulsions formulated with sodium caseinate

(2011) Cristián Huck-Iriart et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Effects of ultrasound on the thermal and structural characteristics of proteins in reconstituted whey protein concentrate

(2011) Jayani Chandrapala et al.   ULTRASONICS SONOCHEMISTRY

Enhancement of emulsifying properties of whey proteins by controlling spray-drying parameters

(2010) Clémence Bernard et al.   FOOD HYDROCOLLOIDS

Stability of emulsions formulated with high concentrations of sodium caseinate and trehalose

(2010) María Soledad Álvarez Cerimedo et al.   FOOD RESEARCH INTERNATIONAL

pH-Dependent interaction between sodium caseinate and xanthan gum

(2008) Toshiro Kobori et al.   CARBOHYDRATE POLYMERS

Interfacial dynamic properties of whey protein concentrate/polysaccharide mixtures at neutral pH

(2008) Adrián A. Perez et al.   FOOD HYDROCOLLOIDS

Effect of oil content and processing conditions on the thermal behaviour and physicochemical stability of oil-in-water emulsions

(2008) Megan Tippetts et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Stability of concentrated emulsions measured by optical and rheological methods. Effect of processing conditions—I. Whey protein concentrate

(2007) M.S. Lizarraga et al.   FOOD HYDROCOLLOIDS