Formation and stability of sodium caseinate emulsions: influence of retorting (121°C for 15 min) before or after emulsification
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference14 articles.
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2. Surface and emulsifying properties of caseins;Dickinson;Journal of Dairy Research,1989
3. Depletion flocculation of emulsions containing unadsorbed sodium caseinate;Dickinson;Food Hydrocolloids,1997
4. Creaming and flocculation of oil-in-water emulsions containing sodium caseinate;Dickinson;Journal of Colloid and Interface Science,1997
5. Effect of severe alkali treatment of proteins on amino acid composition and nutritive value;de Groot;Journal of Nutrition,1969
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