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Food Hydrocolloids

Volumn 14, Issue 5, 2000, Pages 497-507

The effect of sodium chloride on the formation and stability of sodium caseinate emulsions

(3) Srinivasan, M a,b Singh, H a Munro, P A a

a MASSEY UNIVERSITY (New Zealand)

b CALIFORNIA POLYTECHNIC STATE UNIVERSITY (United States)

Author keywords

Adsorption; Emulsion; Flocculation; NaCl effects; Sodium caseinate

Indexed keywords

DROPS; EMULSIFICATION; EMULSIONS; FLOCCULATION; OSTWALD RIPENING; STABILITY;

AVERAGE SIZE; CASEINATE; CREAMING STABILITY; EMULSION DROPLETS; EMULSION SYSTEMS; NACL EFFECT; PARTICLES SIZES; SODIUM CASEINATE; SOYA OIL; SURFACE COVERAGES;

SODIUM CHLORIDE;

CASEIN; SODIUM CHLORIDE; SOYBEAN OIL;

ADSORPTION; ARTICLE; CONFOCAL LASER MICROSCOPY; EMULSION; IONIC STRENGTH; PARTICLE SIZE; PROTEIN ANALYSIS;

GLYCINE MAX;

EID: 0033829336 PISSN: 0268005X EISSN: None Source Type: Journal
DOI: 10.1016/S0268-005X(00)00030-8 Document Type: Article

Times cited : (71)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.