Preparation and stabilization of emulsions stabilized by mixed sodium caseinate and soy protein isolate

Food Hydrocolloids

Volumn 51, Issue , 2015, Pages 156-165

  Ji, Juan ^a   Zhang, Jianpan ^a   Chen, Jiashu ^a   Wang, Yalong ^a   Dong, Ni ^a   Hu, Chunli ^a   Chen, Hangping ^a   Li, Ge ^b   Pan, Xin ^a   Wu, Chuanbin ^a  

^a SUN YAT SEN UNIVERSITY   (China)

^b Guangzhou Neworld Pharm Co Ltd   (China)

Author keywords

Emulsion; Mixed proteins; Sodium caseinate; Soy protein isolate; Stability

Indexed keywords

DROPS; DYNAMIC LIGHT SCATTERING; ELECTROPHORESIS; EMULSIFICATION; EMULSIONS; HIGH RESOLUTION TRANSMISSION ELECTRON MICROSCOPY; PALMITIC ACID; PHASE INTERFACES; SODIUM CHLORIDE; SODIUM DODECYL SULFATE; STABILIZATION; SULFUR COMPOUNDS; SYSTEM STABILITY;

DYNAMIC LIGHT-SCATTERING; DYNAMIC-LIGHT SCATTERINGS; FUNCTIONAL PROPERTIES; HIGH PRESSURE HOMOGENIZATION; MIXED PROTEIN; NANOSCALE DROPLETS; POLYDISPERSITY INDICES; SODIUM CASEINATE; SOY PROTEIN ISOLATES; STORAGE STABILITY;

PROTEINS;

EID: 84934886610     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.05.013     Document Type: Article

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