Effect of added calcium chloride on the physicochemical and rheological properties of aqueous mixtures of sodium caseinate/sodium alginate and respective oil-in-water emulsions

Food Hydrocolloids

Volumn 29, Issue 1, 2012, Pages 175-184

  Sosa Herrera, M G ^a   Lozano Esquivel, I E ^a   Ponce de Leon Ramirez Y R ^a   Martinez Padilla L P ^a  

^a UNIVERSIDAD NACIONAL AUTÓNOMA DE MÉXICO   (Mexico)

Author keywords

Electrokinetic potential; Emulsions; Particle size; Rheology; Sodium alginate; Sodium caseinate; Stability

Indexed keywords

CALCIUM CHLORIDE; ELASTICITY; EMULSIFICATION; EMULSIONS; PARTICLE SIZE ANALYSIS; RHEOLOGY; SHEAR THINNING; SODIUM; SODIUM ALGINATE;

ACETATE BUFFERS; AQUEOUS MIXTURES; CASEINATE; ELECTROKINETIC POTENTIALS; OIL-IN-WATER; PARTICLES SIZES; RHEOLOGICAL PROPERTY; SODIUM CASEINATE; WATER BUFFERS; WATER EMULSION;

PARTICLE SIZE;

EID: 84859137988     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.02.017     Document Type: Article

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