Formulation and Characterization of Double Emulsions Stabilized by Sodium Caseinate–Xanthan Mixtures. Effect of pH and Biopolymer Concentration

Journal of Dispersion Science and Technology

Volumn 36, Issue 1, 2015, Pages 51-60

  Seddari, Soumia ^a   Moulai Mostefa, Nadji ^a  

^a UNIVERSITY OF MEDEA   (Algeria)

Author keywords

Double emulsions; morphology; sodium caseinate; stability; viscosity; xanthan gum

Indexed keywords

CONVERGENCE OF NUMERICAL METHODS; VISCOSITY; XANTHAN GUM;

DOUBLE EMULSIONS; EFFECT OF PH; SODIUM CASEINATE;

MORPHOLOGY;

EID: 84907483865     PISSN: 01932691     EISSN: 15322351     Source Type: Journal    
DOI: 10.1080/01932691.2013.873867     Document Type: Article

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