Influence of pH and biopolymer ratio on sodium caseinate-guar gum interactions in aqueous solutions and in O/W emulsions

Food Hydrocolloids

Volumn 21, Issue 5-6, 2007, Pages 862-869

  Neirynck, N ^a   Van lent, K ^a   Dewettinck, K ^a   Van der Meeren, P ^a  

^a GHENT UNIVERSITY   (Belgium)

Author keywords

Depletion flocculation; Emulsion stability; Guar gum; Protein polysaccharide interactions; Sodium caseinate

Indexed keywords

CYAMOPSIS TETRAGONOLOBA;

EID: 33947176574     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2006.10.003     Document Type: Article

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