Water sorption isotherms and phase transitions of sodium caseinate-lipid films as affected by lipid interactions

Food Hydrocolloids

Volumn 24, Issue 4, 2010, Pages 384-391

  Fabra, M J ^a   Talens, P ^a   Chiralt, A ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Glass transition; Interactions; Isotherms; Oleic acid; Sodium caseinate

Indexed keywords

FOOD PRODUCTS; GLASS; GLYCEROL; ISOTHERMS; OLEIC ACID; SODIUM;

CASEINATE; GLASS TRANSITION TEMPERATURE TG; INTERACTION; LIPID FILMS; MATRIX; PLASTICIZATION EFFECTS; SODIUM CASEINATE; TRANSITION ANALYSIS; WATER ACTIVITY; WATER SORPTION ISOTHERMS;

GLASS TRANSITION;

EID: 75149175033     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2009.11.004     Document Type: Article

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