Effect of depolymerized mango pulp as a stabilizer in, oil-in-water emulsion containing sodium caseinate

Food and Bioproducts Processing

Volumn 88, Issue 2-3, 2010, Pages 202-208

  Karunasawat, Kewalee ^a   Anprung, Pranee ^a  

^a CHULALONGKORN UNIVERSITY   (Thailand)

Author keywords

Emulsion; Mango; Pectin; Sodium caseinate

Indexed keywords

CREAMING STABILITY; DEGREE OF HYDROLYSIS; DROPLET SIZES; EMULSION STABILITY; FOOD EMULSIONS; FRESH WEIGHT; MANGO; MANGO PULPS; OIL-IN-WATER; OIL-IN-WATER EMULSIONS; REDUCING SUGARS; SODIUM CASEINATE;

DROP FORMATION; EMULSIONS; ENZYMES; SODIUM; SUGAR (SUCROSE); SYSTEM STABILITY;

EMULSIFICATION;

EID: 77953604765     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2010.01.004     Document Type: Article

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