A thermoreversible emulsion gel based on sodium caseinate

Food Hydrocolloids

Volumn 13, Issue 4, 1999, Pages 285-289

  Dickinson, E ^a   Casanova, H ^a  

^a UNIVERSITY OF LEEDS   (United Kingdom)

Author keywords

Caseinate; Emulsion gel; Gelation; Hydrophobic interaction; Viscoelasticity

Indexed keywords

EID: 0006322407     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(99)00010-7     Document Type: Article

References (17)

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