Influence of salt concentrations on the stabilities and properties of sodium caseinate stabilized oil-in-water emulsions

Food Science and Biotechnology

Volumn 17, Issue 1, 2008, Pages 8-14

  Surh, Jeonghee ^a   McClements, David Julian ^b  

^a Kangwon National University   (South Korea)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Depletion flocculation; Droplet aggregation; Oil in water emulsion; Salt; Sodium caseinate

Indexed keywords

ZEA MAYS;

EID: 49649120452     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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