Effect of Aqueous Phase Composition on Stability of Sodium Caseinate/Sunflower oil Emulsions

The aim of the present work was to investigate the effect of aqueous phase composition on the stability of emulsions formulated with 10 wt% sunflower oil as fat phase. Aqueous phase was formulated with 0.5, 2, or 5 wt% sodium caseinate, or sodium caseinate with the addition of two different hydrocol...

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Detalles Bibliográficos
Autores principales:	Huck-Iriart, C., Pizones Ruiz-Henestrosa, V.M., Candal, R.J., Herrera, M.L.
Formato:	JOUR
Materias:	Emulsions Sodium caseinate Stability Sucrose Sunflower Xanthan and locust bean gums Components interaction Dynamic surface Flocculation kinetics Interface sites Locust bean gum Stable systems Colloids Convergence of numerical methods Emulsification Microstructure Particle size analysis Phase composition Sugar (sucrose) Sodium
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_19355130_v6_n9_p2406_HuckIriart
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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