Characterization of physicochemical properties of casein mixture preparation extracted from organic milk for use as an emulsifier in organic processed foods-Reference-Cited by-同舟云学术

Characterization of physicochemical properties of casein mixture preparation extracted from organic milk for use as an emulsifier in organic processed foods

Published:2018-12-07 Issue:5 Volume:99 Page:2375-2383
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Byun Yeon-Kyeong¹,Hwang Se-Hee²,Lee Jin-Hee¹^ORCID

Affiliation:

1. Department of Food Science and Biotechnology; CHA University; Seongnam Republic of Korea

2. College of Pharmacy; Chung-Ang University; Seoul Republic of Korea

Funder

Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries

Ministry of Science, ICT and Future Planning

National Research Foundation

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.9444/fullpdf

Reference33 articles.

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2. Casein gel particles as novel soft Pickering stabilizers: the emulsifying property and packing behaviour at the oil-water interface;Wang;Food Hydrocoll,2018

3. Food Emulsions

4. Milk protein interfacial layers and the relationship to emulsion stability and rheology;Dickinson;Colloids Surf, B,2001

5. Milk proteins as vehicles for bioactives;Livney;Curr Opin Colloid Interface Sci,2010

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