๐”– Bobbio Scriptorium
โœฆ   LIBER   โœฆ

Influence of pH and pectin type on properties and stability of sodium-caseinate stabilized oil-in-water emulsions

โœ Scribed by Jeonghee Surh; Eric A. Decker; D. Julian McClements

Book ID
113627311
Publisher
Elsevier Science
Year
2006
Tongue
English
Weight
380 KB
Volume
20
Category
Article
ISSN
0268-005X

No coin nor oath required. For personal study only.

๐Ÿ“œ SIMILAR VOLUMES

Influence of Alcohol on Stability of Oil
Influence of Alcohol on Stability of Oil-in-Water Emulsions Containing Sodium Caseinate
โœ Eric Dickinson; Matt Golding ๐Ÿ“‚ Article ๐Ÿ“… 1998 ๐Ÿ› Elsevier Science ๐ŸŒ English โš– 419 KB

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

Rheology of Sodium Caseinate Stabilized
Rheology of Sodium Caseinate Stabilized Oil-in-Water Emulsions
โœ Eric Dickinson; Matt Golding ๐Ÿ“‚ Article ๐Ÿ“… 1997 ๐Ÿ› Elsevier Science ๐ŸŒ English โš– 910 KB

We report on shear rheological measurements at 30ยฐC of fine oil-in-water emulsions (volume-surface average diameter < 0.5 #m) prepared at pH 6.8 with sodium caseinate as the sole emulsifier (1-6 wt%) and n-tetradecane as the dispersed phase (10, 35, or 45 vol%). Strong sensitivity of theological beh