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Interfacial Composition of Sodium Caseinate Emulsions

✍ Scribed by ELIZABETH W. ROBSON; DOUGLAS G. DALGLEISH

Book ID
108811890
Publisher
Institute of Food Technologists
Year
1987
Tongue
English
Weight
628 KB
Volume
52
Category
Article
ISSN
0022-1147

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✍ Eric Dickinson; Matt Golding πŸ“‚ Article πŸ“… 1997 πŸ› Elsevier Science 🌐 English βš– 910 KB

We report on shear rheological measurements at 30Β°C 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