Effect of glycation on sodium caseinate-stabilized emulsions obtained by ultrasound

Journal of Dairy Science

Volumn 94, Issue 1, 2011, Pages 51-58

  Corzo Martinez M ^a   Soria, A C ^a   Villamiel, M ^a   Olano, A ^a   Harte, F M ^b   Moreno, F J ^a  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

^b UNIVERSITY OF TENNESSEE   (United States)

Author keywords

Emulsion; Maillard reaction; Sodium caseinate; Ultrasound

Indexed keywords

CASEIN;

ANIMAL; ARTICLE; CATTLE; CHEMISTRY; ECHOGRAPHY; EMULSION; EVALUATION; FOOD HANDLING; GLYCOSYLATION; METHODOLOGY;

ANIMALS; CASEINS; CATTLE; EMULSIONS; FOOD TECHNOLOGY; GLYCOSYLATION; ULTRASONOGRAPHY;

BOVINAE;

EID: 78650408651     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2010-3551     Document Type: Article

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