Effect of pH on physicochemical properties and stability of sodium caseinate-pectin stabilized emulsion

Journal of Food, Agriculture and Environment

Volumn 9, Issue 1, 2011, Pages 129-135

  Rasnani, Negar Mohammadian ^a   Mirhosseini, Hamed ^a   Baharin, Badlishah Sham Bin ^a   Tan, Chin Ping ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Pectin based emulsion; pH; Sodium caseinate; Stability index; Viscosity

Indexed keywords

CANOLA OIL; CASEINATE; PECTIN; PROPYLENE GLYCOL; SODIUM CHLORIDE; SODIUM DERIVATIVE; UNCLASSIFIED DRUG; VEGETABLE OIL; WATER;

ADSORPTION; AQUEOUS SOLUTION; ARTICLE; CONDUCTANCE; ELECTROPHORETIC MOBILITY; EMULSION; FLOCCULATION; PARTICLE SIZE; PH; TEMPERATURE DEPENDENCE; TURBIDITY; VISCOSITY; ZETA POTENTIAL;

BRASSICA NAPUS VAR. NAPUS;

EID: 80755155806     PISSN: 14590255     EISSN: 14590263     Source Type: Journal    
DOI: None     Document Type: Article

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