Competitive displacement of sodium caseinate by low-molecular-weight emulsifiers and the effects on emulsion texture and rheology

Langmuir

Volumn 30, Issue 29, 2014, Pages 8687-8696

  Munk, M B ^a   Larsen, F H ^b   Van Den Berg, F W J ^b   Knudsen, J C ^b   Andersen, M L ^b  

^a Palsgaard Industri A/S   (Denmark)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

[No Author keywords available]

Indexed keywords

EMULSIFICATION; LACTIC ACID;

DIFFERENT EFFECTS; DIFFERENT MECHANISMS; LOW CONCENTRATIONS; LOW MOLECULAR WEIGHT; MONOGLYCERIDES; PARTIAL COALESCENCE; SHEAR INSTABILITY; SODIUM CASEINATE;

PROTEINS;

CASEIN; CHELATING AGENT; EMULSIFYING AGENT; EMULSION; ESTER; GEL; LACTIC ACID; MONOACYLGLYCEROL;

CHEMISTRY; EMULSION; FLOW KINETICS; FOOD HANDLING; GEL;

CASEINS; CHELATING AGENTS; EMULSIFYING AGENTS; EMULSIONS; ESTERS; FOOD TECHNOLOGY; GELS; LACTIC ACID; MONOGLYCERIDES; RHEOLOGY;

EID: 84905028711     PISSN: 07437463     EISSN: 15205827     Source Type: Journal    
DOI: 10.1021/la5011743     Document Type: Article

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