Casein adsorption on the surfaces of oil-in-water emulsions modified by lecithin
โ Scribed by Yuan Fang; Douglas G. Dalgleish
- Book ID
- 108029870
- Publisher
- Elsevier Science
- Year
- 1993
- Tongue
- English
- Weight
- 768 KB
- Volume
- 1
- Category
- Article
- ISSN
- 0927-7765
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๐ SIMILAR VOLUMES
Oil-in-water emulsions stabilized by caseins were made using a microfluidizer. The average diameters of the emulsion droplets were determined by quasi-elastic light scattering. A technique of enzymatic breakdown of the adsorbed protein layer together with light scattering was employed to study the t
of around 15% alcohol content can be made to have a shelf The effect of alcohol on the stability of oil-in-water emulsions life of several years. Experiments on effects of alcohol conof similar mean droplet size made with 4 wt% sodium caseinate centration on the stability of model emulsions containi