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Creaming protein concentration effect

Lee, F.Y. and White, C.H., Effect of ultrafiltration retentates and whey protein concentrates on ice cream quality during storage, J. Dairy Sci., 14, 1170, 1991. [Pg.667]

In a recent study by Sun et al. (2007) of 20 vol% oil-in-water emulsions stabilized by 2 wt% whey protein isolate (WPI), the influence of addition of incompatible xanthan gum (XG) was investigated at different concentrations. It was demonstrated that polysaccharide addition had no significant effect on the average droplet size (d32). But emulsion microstructure and creaming behaviour indicated that the degree of flocculation was a sensitive function of XG concentration with no XG present, there was no flocculation, for 0.02-0.15 wt% XG, there was a limited... [Pg.246]

See other pages where Creaming protein concentration effect is mentioned: [Pg.120]    [Pg.215]    [Pg.85]    [Pg.427]    [Pg.450]    [Pg.1889]    [Pg.65]    [Pg.28]    [Pg.187]    [Pg.189]    [Pg.5]    [Pg.5]    [Pg.316]    [Pg.289]    [Pg.73]    [Pg.230]    [Pg.217]    [Pg.269]    [Pg.181]    [Pg.255]    [Pg.431]    [Pg.1731]    [Pg.190]    [Pg.207]    [Pg.41]    [Pg.697]    [Pg.294]    [Pg.350]    [Pg.17]    [Pg.143]    [Pg.159]    [Pg.176]    [Pg.2437]    [Pg.239]    [Pg.584]    [Pg.1659]    [Pg.616]    [Pg.605]    [Pg.369]    [Pg.19]   
See also in sourсe #XX -- [ Pg.34 , Pg.131 ]



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