Influence of xanthan and CMC mixture on the stability of sodium caseinate emulsions

Jilin Daxue Xuebao (Gongxueban)/Journal of Jilin University (Engineering and Technology Edition)

Volumn 42, Issue 5, 2012, Pages 1343-1348

  Zhao, Mou Ming ^a   Kong, Jing ^a   Liu, Li Ya ^a   Zhao, Qiang Zhong ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Caseinate stabilized emulsions; Food science and technology; Sodium carboxymethyl cellulose stabilization; Xanthan gum

Indexed keywords

ACID CONDITIONS; ANIONIC POLYSACCHARIDES; CASEINATE; DEPLETION FLOCCULATION; DROPLET SIZES; DROPLET SURFACES; FOOD SCIENCE AND TECHNOLOGY; NEUTRAL CONDITIONS; OIL-IN-WATER; ROOM TEMPERATURE; SODIUM CARBOXYMETHYL CELLULOSE; SODIUM CASEINATE; STERIC REPULSIONS; STORAGE TIME; XANTHAN GUM;

DROPS; DYES; FLOCCULATION; OILS AND FATS; SODIUM; STABILITY;

EMULSIFICATION;

EID: 84867867887     PISSN: 16715497     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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