Properties and stability of oil-in-water emulsions stabilized by coconut skim milk proteins.

Onsaard, Ekasit

Properties and stability of oil-in-water emulsions stabilized by coconut skim milk proteins. [electronic resource] - Journal of agricultural and food chemistry Jul 2005 - 5747-53 p. digital

Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't

0021-8561

10.1021/jf050312r doi


Chemical Phenomena
Chemistry, Physical
Cocos--chemistry
Corn Oil
Drug Stability
Emulsions--chemistry
Fruit--chemistry
Hot Temperature
Hydrogen-Ion Concentration
Isoelectric Point
Milk Proteins--chemistry
Plant Proteins--chemistry
Sodium Chloride--analysis
Solubility
Water
Whey Proteins