Session Details

Proteins and Emulsions

Chairman

Allen Foegeding

North Carolina State University

United States

Heat stability of oil-in-water emulsions formed with intact or hydrolysed whey proteins: influence of polysaccharides

Aiqian Ye, Riddet Centre, Massey University, New Zealand

The early stages of interactions of high methoxyl pectin with droplets stabilized by whey protein isolate

Keren Gancz, University of Guelph, Canada