Effect of Aqueous Phase Composition on Stability of Sodium Caseinate/Sunflower oil Emulsions

Food and Bioprocess Technology

Volumn 6, Issue 9, 2013, Pages 2406-2418

  Huck Iriart, Cristián ^a,b   Pizones Ruiz Henestrosa, Víctor M ^b   Candal, Roberto J ^a,c   Herrera, María L ^b,d  

^a Instituto de Quimica Fisica de los Materiales Medio Ambiente y Energia   (Argentina)

^b UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^c UNIVERSIDAD NACIONAL DE SAN MARTÍN   (Argentina)

^d Ciudad Univ   (Argentina)

Author keywords

Emulsions; Sodium caseinate; Stability; Sucrose; Sunflower; Xanthan and locust bean gums

Indexed keywords

CONVERGENCE OF NUMERICAL METHODS; EMULSIFICATION; EMULSIONS; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; PHASE COMPOSITION; SODIUM; STABILITY; SUGAR (SUCROSE); SUNFLOWER OIL; XANTHAN GUM;

COMPONENTS INTERACTION; FLOCCULATION KINETICS; INTERFACE SITES; LOCUST BEAN GUM; PROTEIN CONCENTRATIONS; SMALL DROPLETS; SODIUM CASEINATE; SUNFLOWER;

OSTWALD RIPENING;

HELIANTHUS;

EID: 84875198643     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-012-0901-y     Document Type: Article

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