Properties of emulsions stabilised by sodium caseinate-chitosan complexes

International Dairy Journal

Volumn 26, Issue 1, 2012, Pages 94-101

  Zinoviadou, Kyriaki G ^a   Scholten, Elke ^b   Moschakis, Thomas ^a   Biliaderis, Costas G ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

DROPLET SIZES; ISO-ELECTRIC POINTS; OIL-IN-WATER EMULSIONS; OIL/WATER INTERFACES; PROTEIN COMPONENTS; RHEOLOGICAL PROPERTY; SODIUM CASEINATE; SURFACE ACTIVE COMPONENTS;

ADSORPTION; EMULSIFICATION; EMULSIONS; FLOCCULATION; SODIUM;

CHITOSAN;

EID: 84863846517     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2012.01.007     Document Type: Article

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