Effects of regenerated cellulose on oil-in-water emulsions stabilized by sodium caseinate

Food Hydrocolloids

Volumn 52, Issue , 2016, Pages 38-46

  Hu, Hong yan ^a   Xing, Lu juan ^a   Hu, Ya ya ^a   Qiao, Cai li ^a   Wu, Tao ^a   Zhou, Guang hong ^a   Zhang, Wan gang ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

Author keywords

Emulsion; Microstructure; Regenerated cellulose; Rheology; Sodium caseinate

Indexed keywords

CELLULOSE; DROPS; EMULSIFICATION; EMULSIONS; RHEOLOGY; SODIUM;

DROPLETS SIZES; OIL-IN-WATER; PHYSICAL STABILITY; PROPERTIES AND MICROSTRUCTURES; PROPERTY; REGENERATED CELLULOSE; RHEOLOGICAL PROPERTY; SIZE AND SIZE DISTRIBUTIONS; SODIUM CASEINATE; WATER EMULSION;

MICROSTRUCTURE;

EID: 84936818365     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.06.019     Document Type: Article

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