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Monodispersed water-in-oil emulsions prepared with semi-metal microfluidic EDGE systems

✍ Scribed by Abid Aslam Maan, Karin Schroën, Remko Boom

Book ID: 118794168
Publisher: Springer-Verlag
Year: 2012
Tongue: English
Weight: 856 KB
Volume: 14
Category: Article
ISSN: 1613-4982
DOI: 10.1007/s10404-012-1037-0

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## Abstract Five protein‐stabilized oil‐in‐water emulsions were prepared using sodium caseinate (O/SC), soy protein isolate (O/SPI), sodium caseinate and microbial transglutaminase (O/SC + MTG), sodium caseinate, microbial transglutaminase and meat slurry (O/SC + MTG + MS) and SPI, sodium caseinate