Changes in Colloidal Properties of Oil in Water Emulsions Stabilized with Sodium Caseinate Observed by Acoustic and Electroacoustic Spectroscopy

Food Biophysics

Volumn 6, Issue 4, 2011, Pages 534-542

  Gülseren, Ibrahim ^a   Corredig, Milena ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Acidification; Acoustics; Bridging flocculation; Depletion flocculation; Electroacoustics; High methoxyl pectin; Oil in water emulsions; Sodium caseinate

Indexed keywords

BRIDGING FLOCCULATION; DEPLETION FLOCCULATION; ELECTROACOUSTICS; HIGH METHOXYL PECTIN; OIL-IN-WATER EMULSIONS; SODIUM CASEINATE;

ACIDIFICATION; ACOUSTIC SPECTROSCOPY; ACOUSTICS; DROPS; DRYING OILS; ELECTROPHORETIC MOBILITY; EMULSIONS; FLOCCULATION; IONIC STRENGTH; SODIUM; ULTRASONIC APPLICATIONS;

EMULSIFICATION;

GLYCINE MAX;

EID: 80053921786     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-011-9236-x     Document Type: Article

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