Strategies to improve the physical stability of sodium caseinate stabilized emulsions: A literature review
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference148 articles.
1. Effect of sodium caseinate concentration and sonication amplitude on the stability and physical characteristics of homogenized coconut milk;Abdullah;Journal of Food Processing and Preservation,2018
2. Characterization of sodium caseinate/Hydroxypropyl methylcellulose concentrated emulsions: Effect of mixing ratio, concentration and wax addition;Alizadeh;International Journal of Biological Macromolecules,2019
3. Changes in functionality of whey protein and micellar casein after high pressure–low temperature treatments;Baier;Food Hydrocolloids,2015
4. Oil in water emulsions stabilized by maillard conjugates of sodium caseinate-locust bean gum;Barbosa;Journal of Dispersion Science and Technology,2019
5. Stabilization of caseinate-covered oil droplets during acidification with high methoxyl pectin;Bonnet;Journal of Agricultural and Food Chemistry,2005
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