The effect of processing conditions and ingredient interactions on the physicochemical properties of whey protein isolate-stabilized emulsions
A wide variety of food products exist in the form of oil-in-water emulsions. The bulk physicochemical properties and sensory properties of these products is largely determined by the type of emulsifier used to stabilize them. In this study the major factors which influence the properties of oil-in-w...
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| Language: | ENG |
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ScholarWorks@UMass Amherst
1998
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| Online Access: | https://scholarworks.umass.edu/dissertations/AAI9909159 |