The effects of whey proteins and homogenization pressure on the stability of concentrated soft drink emulsions /

Concentrated beverage emulsions containing 14% canola oil, 20% whey protein concentrate from acid or sweet whey protein concentrate, 10% whey protein concentrate from acid or sweet whey protein concentrate with 10% gum arabic, and 20% gum arabic were prepared. The emulsions were homogenized and stor...

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Bibliographic Details

Main Author:	Wong, Tsui-Yin, 1977-
Format:	Thesis eBook
Language:	English
Published:	[Place of publication not identified] : [publisher not identified] ; 2002.
Subjects:	Major food science and technology.
Online Access:	Link to OAKTrust copy