Formation and stability of sodium caseinate emulsions: Influence of retorting (121°C for 15 min) before or after emulsification

Food Hydrocolloids

Volumn 16, Issue 2, 2002, Pages 153-160

  Srinivasan, M ^a   Singh, H ^a   Munro, P A ^a  

^a MASSEY UNIVERSITY   (New Zealand)

Author keywords

Adsorption; Emulsion; Heating; Sodium caseinate; Stability

Indexed keywords

DEGRADATION; EMULSIFICATION; EMULSIONS; HEAT TREATMENT; OILS AND FATS; PROTEINS; SODIUM;

CREAMING STABILITY; DEGRADATION PRODUCTS; EMULSION FORMATION; HOMOGENIZERS; OIL-IN-WATER; SODIUM CASEINATE; SOYA OIL; SURFACE COVERAGES; WATER EMULSION;

MOLECULES;

CASEIN; CASEINATE; UNCLASSIFIED DRUG; WATER OIL CREAM;

ARTICLE; AUTOCLAVE; CHEMICAL ANALYSIS; EMULSION; HEATING; PEPTIDE ANALYSIS; POLYACRYLAMIDE GEL ELECTROPHORESIS; POLYMERIZATION; PROTEIN DEGRADATION;

EID: 0036149125     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(01)00072-8     Document Type: Article

References (14)

1. N-(DL-2-amino-2-carboxyethyl)-L-lysine, a new amino acid formed on alkaline treatment of proteins
2. Surface and emulsifying properties of caseins
3. Depletion flocculation of emulsions containing unadsorbed sodium caseinate
4. Creaming and flocculation of oil-in-water emulsions containing sodium caseinate
5. Effect of severe alkali treatment of proteins on amino acid composition and nutritive value
6. Comparison of the concentration-dependent emulsifying properties of protein products containing aggregated and non-aggregated milk protein
7. Heat-induced changes in sodium caseinate
8. Adsorption behaviour of whey protein isolate and caseinate in soya oil-in-water emulsions
9. Heat stability of oil-in-water emulsions containing milk proteins: Effect of ionic strength and pH
10. Interfacial composition of sodium caseinate emulsions
11. Heat stability of milk: pH dependent dissociation of micellar κ-casein on heating milk at ultra high temperatures
12. Sodium caseinate-stabilized emulsions: Factors affecting coverage and composition of surface proteins
13. Adsorption behaviour of sodium and calcium caseinates in oil-in-water emulsions
14. The effect of sodium chloride on the formation and stability of sodium caseinate emulsions