Factors affecting droplet size of sodium caseinate‐stabilized O/W emulsions containing β‐carotene
Author:
Affiliation:
1. Graduate School of Life and Environmental Sciences, University of Tsukuba, Ibaraki, Japan
2. National Food Research Institute, Ibaraki, Japan
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200700100
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1. Food Emulsions
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4. Formation and stability of sodium caseinate emulsions: influence of retorting (121°C for 15 min) before or after emulsification
5. Salt stability of casein emulsions
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