Thermal treatment to form a complex surface layer of sodium caseinate and gum arabic on oil-water interfaces

Food Hydrocolloids

Volumn 25, Issue 7, 2011, Pages 1677-1686

  Ye, Aiqian ^a   Gilliland, Janiene ^a   Singh, Harjinder ^a  

^a MASSEY UNIVERSITY   (New Zealand)

Author keywords

Complex surface layer; Complexation; Gum arabic; Heat treatment; Oil in water emulsions; Sodium caseinate

Indexed keywords

ADHESIVES; BIOMOLECULES; DROPS; EMULSIFICATION; EMULSIONS; PARTICLE SIZE; PHASE INTERFACES; SODIUM; WATER TREATMENT;

CASEINATE; COMPLEX SURFACE; COMPLEX SURFACE LAYER; EMULSION DROPLETS; GUM ARABIC; OIL-IN-WATER; OIL-IN-WATER EMULSION; SODIUM CASEINATE; SURFACE LAYERS; WATER EMULSION;

HEAT TREATMENT;

ACACIA SENEGAL;

EID: 79956335675     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2011.03.007     Document Type: Article

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