Colloidal properties of sodium caseinate-stabilized nanoemulsions prepared by a combination of a high-energy homogenization and evaporative ripening methods

Food Research International

Volumn 100, Issue , 2017, Pages 143-150

  Montes de Oca Avalos J M ^a   Candal, R J ^b   Herrera, M L ^a  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^b UNIVERSIDAD NACIONAL DE SAN MARTÍN   (Argentina)

Author keywords

Droplet size; Nanoemulsions; Sodium caseinate; Stability; Structure; Zeta potential

Indexed keywords

CONVERGENCE OF NUMERICAL METHODS; DROPS; DYNAMIC LIGHT SCATTERING; EMULSIFICATION; PROTEINS; STRUCTURE (COMPOSITION); ZETA POTENTIAL;

COLLOIDAL PROPERTIES; CONFOCAL LASER SCANNING MICROSCOPY; DROPLET SIZES; GRAVITATIONAL FORCES; NANO-EMULSIONS; PROTEIN CONCENTRATIONS; SODIUM CASEINATE; STABILITY BEHAVIOR;

SODIUM;

CASEIN; NANOPARTICLE;

CHEMISTRY; COLLOID; CONFOCAL MICROSCOPY; EMULSION; FOOD HANDLING; PARTICLE SIZE; PROTEIN STABILITY;

CASEINS; COLLOIDS; EMULSIONS; FOOD HANDLING; MICROSCOPY, CONFOCAL; NANOPARTICLES; PARTICLE SIZE; PROTEIN STABILITY;

EID: 85021783956     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2017.06.035     Document Type: Article

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