Emulsifying functionality of enzyme-modified milk proteins in O/W and mayonnaise-like emulsions

Gaurav Gaonkar; Rathna Koka; Ken Chen; Bruce Campbell

doi:10.5897/AJFS.9000118

African Journal of
Food Science

Abbreviation: Afr. J. Food Sci.
Language: English
ISSN: 1996-0794
DOI: 10.5897/AJFS
Start Year: 2007
Published Articles: 988

Full Length Research Paper

Emulsifying functionality of enzyme-modified milk proteins in O/W and mayonnaise-like emulsions

Gaurav Gaonkar1*, Rathna Koka2, Ken Chen2 and Bruce Campbell2

1Illinois Institute of Technology, 3300 South Federal Street, Chicago, IL 60616, U.S.A. 2Kraft Foods Global Inc, 801 Waukegan Road, Glenview, IL 60025, U. S. A.
Email: [email protected]

Article Number - 032B14F21409
Vol.4(1), pp. 016-025 , January 2010
https://doi.org/10.5897/AJFS.9000118

Accepted: 26 October 2009
Published: 31 January 2010

Copyright © 2025 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0.