New insights about flocculation process in sodium caseinate-stabilized emulsions

Food Research International

Volumn 89, Issue , 2016, Pages 338-346

  Huck Iriart, Cristián ^a   Montes de Oca Ávalos, Juan ^b   Herrera, María Lidia ^b   Candal, Roberto Jorge ^a   Pinto de Oliveira, Cristiano Luis ^c   Linares Torriani, Iris ^d  

^a UNIVERSIDAD NACIONAL DE SAN MARTÍN   (Argentina)

^b UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^c UNIVERSITY OF SÃO PAULO   (Brazil)

^d UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Disaccharides; Emulsions; Flocculation; SAXS; Sodium caseinate; Turbiscan

Indexed keywords

DROPS; EMULSIFICATION; EMULSIONS; HYDROPHOBICITY; LIGHT SCATTERING; MICELLES; PROTEINS; SELF ASSEMBLY; SODIUM; SUNFLOWER OIL; X RAY SCATTERING;

CONFOCAL LASER SCANNING MICROSCOPY; DISACCHARIDES; DROPLET SIZE DISTRIBUTIONS; HYDROPHOBIC INTERACTIONS; SAXS; SODIUM CASEINATE; STATIC LIGHT SCATTERING; TURBISCAN;

FLOCCULATION;

EID: 84994393200     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2016.08.026     Document Type: Article

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