Physical stability, microstructure and rheology of sodium-caseinate-stabilized emulsions as influenced by protein concentration and non-adsorbing polysaccharides

Food Hydrocolloids

Volumn 36, Issue , 2014, Pages 245-255

  Liang, Yichao ^a,b   Gillies, Graeme ^a   Patel, Hasmukh ^c   Matia Merino, Lara ^b   Ye, Aiqian ^d   Golding, Matt ^b,d  

^a FONTERRA RESEARCH CENTRE   (New Zealand)

^b MASSEY UNIVERSITY   (New Zealand)

^c SOUTH DAKOTA STATE UNIVERSITY   (United States)

^d MASSEY UNIVERSITY   (New Zealand)

Author keywords

Depletion flocculation; Maltodextrin; Rheology; Sodium caseinate; Stability; Xanthan gum

Indexed keywords

DROPS; ELASTICITY; EMULSIFICATION; EMULSIONS; FLOCCULATION; OSTWALD RIPENING; PARTICLE SIZE; PHASE SEPARATION; POLYSACCHARIDES; SODIUM; XANTHAN GUM;

CASEINATE; CASEINATE-STABILIZED EMULSIONS; CONTINUOUS PHASE; DEPLETION FLOCCULATION; DEPLETION FORCE; MALTODEXTRINS; PHASE VISCOSITY; PHYSICAL STABILITY; PROTEIN CONCENTRATIONS; SODIUM CASEINATE;

STABILITY;

EID: 84887153050     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.10.006     Document Type: Article

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