Open AccessStability of whey protein emulsions to heat treatments is mainly governed by the stability of the proteins in the aqueous phase
Author(s) -
Marie Chevallier,
Alain Riaublanc,
Christelle Lopez,
Pascaline Hamon,
Florence Rousseau,
Thomas Croguennec
Publication year - 2016
Publication title -
hal (le centre pour la communication scientifique directe)
Language(s) - English
Resource type - Conference proceedings
Subject(s) - whey protein isolate , whey protein , homogenization (climate) , chemistry , emulsion , coalescence (physics) , chemical engineering , chromatography , protein aggregation , aqueous solution , aqueous two phase system , globules of fat , flocculation , milk fat , food science , organic chemistry , biochemistry , engineering , biodiversity , ecology , physics , astrobiology , biology , linseed oil
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