Chapter 4

Whey Protein-Stabilized Emulsions

David Julian McClements, 

David Julian McClements

Department of Food Science, Chenoweth Laboratory, University of Massachusetts, Rm 238, Amherst, MA 01003, USA

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First published: 27 June 2008
https://doi.org/10.1002/9780813803845.ch4
Citations: 3

Summary

This chapter contains sections titled:

  • Introduction

  • Emulsion Formation

  • Emulsion Stability

  • Bulk Physicochemical Properties of Emulsions

  • Influence of Environmental Stresses on Emulsion Stability

  • Influence of Aqueous Phase Composition

  • Conclusions

  • References

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