Effect of sucrose ester concentration on the interfacial characteristics and physical properties of sodium caseinate-stabilized oil-in-water emulsions

Food Chemistry

Volumn 151, Issue , 2014, Pages 506-513

  Zhao, Qiangzhong ^a   Liu, Daolin ^a   Long, Zhao ^a   Yang, Bao ^b   Fang, Min ^a   Kuang, Wanmei ^a   Zhao, Mouming ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b INSTITUTE OF GEOLOGY AND GEOPHYSICS   (China)

Author keywords

Interaction; Interfacial characteristics; Rheological property; Sodium caseinate; Sucrose ester

Indexed keywords

CRITICAL MICELLE CONCENTRATION; DROPS; ESTERIFICATION; ESTERS; PROTEINS; RHEOLOGY; SODIUM; SUGAR (SUCROSE);

INTERACTION; INTERFACIAL CHARACTERISTICS; RHEOLOGICAL PROPERTY; SODIUM CASEINATE; SUCROSE ESTERS;

EMULSIONS;

CASEINATE; CORN OIL; EMULSIFYING AGENT; OIL; SUCROSE ESTER DERIVATIVE; UNCLASSIFIED DRUG; WATER; CASEIN; EMULSION; ESTER; MICELLE; SUCROSE;

ADSORPTION; ARTICLE; CONFOCAL LASER MICROSCOPY; CONTACT ANGLE; CRITICAL MICELLE CONCENTRATION; EMULSION; ENVIRONMENTAL TEMPERATURE; SURFACE PROPERTY; TENSION; CHEMISTRY; FLOW KINETICS; MICELLE;

CASEINS; EMULSIONS; ESTERS; MICELLES; RHEOLOGY; SUCROSE;

EID: 84890540994     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.11.113     Document Type: Article

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