Role and properties of guar gum in sodium caseinate solution and sodium caseinate stabilized emulsion

Food Research International

Volumn 49, Issue 1, 2012, Pages 545-552

  Long, Zhao ^a   Zhao, Qiangzhong ^a   Liu, Tongxun ^a   Kuang, Wanmei ^a   Xu, Jucai ^a   Zhao, Mouming ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Depletion flocculation; Emulsion stability; Guar gum; Rheology; Sodium caseinate

Indexed keywords

APPARENT VISCOSITY; CONCENTRATION-DEPENDENT; CONSISTENCY INDEX; CRITICAL CONCENTRATION; DEPLETION FLOCCULATION; DROPLET DIAMETERS; EMULSION STABILITY; ENTANGLEMENT NETWORKS; GUAR GUMS; INTERFACIAL PROPERTY; LOW CONCENTRATIONS; NEUTRAL PH; NEWTONIANS; OIL WATER INTERFACES; PARTIAL COALESCENCE; SERUM SEPARATION; SHEAR-THINNING BEHAVIOR; SODIUM CASEINATE; SURFACE PROTEINS; WEAK GEL;

ADSORPTION; COALESCENCE; DROPS; EMULSIFICATION; FLOCCULATION; PHASE SEPARATION; RHEOLOGY;

SODIUM;

CYAMOPSIS TETRAGONOLOBA;

EID: 84866294609     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.07.032     Document Type: Article

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