Stability of Emulsions Containing Both Sodium Caseinate and Tween 20-Reference-Cited by-同舟云学术

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Stability of Emulsions Containing Both Sodium Caseinate and Tween 20

Published:1999-04 Issue:2 Volume:212 Page:466-473
ISSN:0021-9797
Container-title:Journal of Colloid and Interface Science
language:en
Short-container-title:Journal of Colloid and Interface Science

Author:

Dickinson Eric,Ritzoulis Christos,Povey Malcolm J.W.

Publisher

Elsevier BV

Subject

Colloid and Surface Chemistry,Surfaces, Coatings and Films,Biomaterials,Electronic, Optical and Magnetic Materials

Reference21 articles.

1. An Introduction to Food Colloids;Dickinson,1992

2. Action of Emulsifers in Promoting Fat Destabilization During the Manufacture of Ice Cream

3. Competitive adsorption of lecithin and .beta.-casein in oil-in-water emulsions

4. Displacement of native and thiolated β-casein from oil—water interfaces—effect of heating, ageing and oil phase

5. Viscoelastic Properties of Protein-Stabilized Emulsions: Effect of Protein−Surfactant Interactions

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1. Whippable emulsions co-stabilized by protein particles and emulsifiers: The effect of emulsifier type;Food Hydrocolloids;2023-04

2. Synergistic influence of protein particles and low-molecular-weight emulsifiers on the stability of a milk fat-based whippable oil-in-water emulsion;Food Hydrocolloids;2022-06

3. Shrinkage in frozen desserts;Comprehensive Reviews in Food Science and Food Safety;2021-12-26

4. Strategies to improve the physical stability of sodium caseinate stabilized emulsions: A literature review;Food Hydrocolloids;2021-10

5. Effect of surfactant-induced competitive displacement of whey protein conjugated to acid- or alkali-extracted potato pectin on emulsion stability;Food Hydrocolloids;2021-05

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