Influence of NaCl addition on the properties of emulsions formed with commercial calcium caseinate

Food Chemistry

Volumn 69, Issue 3, 2000, Pages 237-244

  Ye, Aiqian ^a   Srinivasan, Magesh ^a   Singh, Harjinder ^a  

^a MASSEY UNIVERSITY   (New Zealand)

Author keywords

Adsorption; Calcium caseinate; Emulsion; NaCl

Indexed keywords

BETA CASEIN; CALCIUM DERIVATIVE; SODIUM CHLORIDE; SOYBEAN OIL;

ADSORPTION; ARTICLE; DISSOCIATION; EMULSION; FLOCCULATION; IONIC STRENGTH; PARTICLE SIZE; PROTEIN AGGREGATION; SURFACE PROPERTY;

GLYCINE MAX;

EID: 0034656954     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(99)00253-8     Document Type: Article

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