Stability of emulsions formulated with high concentrations of sodium caseinate and trehalose

Food Research International

Volumn 43, Issue 5, 2010, Pages 1482-1493

  Álvarez Cerimedo, María Soledad ^a,b   Iriart, Cristián Huck ^b   Candal, Roberto Jorge ^b,c   Herrera, María Lidia ^a  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^b Instituto de Quimica Fisica de los Materiales Medio Ambiente y Energia   (Argentina)

^c UNIVERSIDAD NACIONAL DE SAN MARTÍN   (Argentina)

Author keywords

Coalescence; Concentrated fish oil (CFO); Creaming; Droplet size distribution; Emulsions; Microstructure; Sodium caseinate; Stability; Trehalose

Indexed keywords

COALESCENCE; CONVERGENCE OF NUMERICAL METHODS; EMULSIFICATION; EMULSIONS; FISH; FLOCCULATION; MICROSTRUCTURE; OLIVE OIL; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; PROTEINS; SIZE DISTRIBUTION; SODIUM; STABILITY; X RAY SCATTERING;

CREAMING; DROPLET SIZE DISTRIBUTIONS; FISH OIL; SODIUM CASEINATE; TREHALOSE;

SUNFLOWER OIL;

HELIANTHUS;

EID: 77953911372     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.04.008     Document Type: Article

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