Ultra high-pressure homogenized emulsions stabilized by sodium caseinate: Effects of protein concentration and pressure on emulsions structure and stability-Reference-Cited by-同舟云学术

Ultra high-pressure homogenized emulsions stabilized by sodium caseinate: Effects of protein concentration and pressure on emulsions structure and stability

Published:2017-03 Issue: Volume:76 Page:57-66
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Hebishy Essam,Buffa Martin,Juan Bibiana,Blasco-Moreno Anabel^ORCID,Trujillo Antonio-José^ORCID

Funder

Ministry of Economy and Competitiveness

Ministry of Foreign Affairs and Cooperation

Publisher

Elsevier BV

Subject

Food Science

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3. Caseins in emulsions: Interfacial properties and interactions;Dickinson;International Dairy Journal,1999

4. Rheology of sodium caseinate stabilized oil-in-water emulsions;Dickinson;Journal of Colloid and Interface Science,1997

5. Role of continuous phase protein on the oxidative stability of fish oil-in-water emulsions;Faraji;Journal of Agricultural and Food Chemistry,2004

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