STABILITY OF FLUID FOOD EMULSIONS .1. EFFECTS OF EMULSIFIERS, ELECTROLYTES AND SODIUM CASEINATE

被引：10
|
作者：
SABHARWAL, K
VAKALERIS, DG
机构：
来源：
JOURNAL OF DAIRY SCIENCE | 1972年 / 55卷 / 03期
关键词：
D O I：
10.3168/jds.S0022-0302(72)85481-X
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
引用
收藏
页码：277 / +
页数：1
相关论文
共 50 条
  • [41] Impact of Concentration Ratio on the Formation and Stability of Emulsions Stabilized by Quillaja Saponin – Sodium Caseinate Mixtures
    Hanna Salminen
    Sonja Bischoff
    Jochen Weiss
    Food Biophysics, 2019, 14 : 109 - 119
  • [42] Interfacial composition and stability of emulsions made with mixtures of commercial sodium caseinate and whey protein concentrate
    Ye, Aiqian
    FOOD CHEMISTRY, 2008, 110 (04) : 946 - 952
  • [43] Influence of the Emulsifier Sodium Caseinate-Xanthan Gum Complex on Emulsions: Stability and Digestive Properties
    Huang, Huan
    Tian, Yan
    Bai, Xinpeng
    Cao, Yumiao
    Fu, Zihuan
    MOLECULES, 2023, 28 (14):
  • [44] Heat stability promoted Pickering emulsions stabilized by glidian/sodium caseinate nanoparticles and konjac glucomannan
    Xu, Wei
    Ning, Yuli
    Wu, Shuping
    Wu, Guanchen
    Sun, Haomin
    Li, Cuiping
    Jia, Yin
    Luo, Denglin
    Shah, Bakht Ramin
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2023, 182
  • [45] Impact of Concentration Ratio on the Formation and Stability of Emulsions Stabilized by Quillaja Saponin - Sodium Caseinate Mixtures
    Salminen, Hanna
    Bischoff, Sonja
    Weiss, Jochen
    FOOD BIOPHYSICS, 2019, 14 (02) : 109 - 119
  • [46] Effect of ellagic acid incorporation on the oxidative stability of sodium caseinate-polysaccharide-stabilized emulsions
    Cho, Hyunnho
    Yu, Ki Seon
    Hwang, Keum Taek
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2017, 84 : 601 - 607
  • [47] Competitive Displacement of Sodium Caseinate by Low-Molecular-Weight Emulsifiers and the Effects on Emulsion Texture and Rheology
    Munk, M. B.
    Larsen, F. H.
    van den Berg, F. W. J.
    Knudsen, J. C.
    Andersen, M. L.
    LANGMUIR, 2014, 30 (29) : 8687 - 8696
  • [48] Effect of the konjac glucomannan concentration on the rheological behaviour and stability of sodium caseinate oil-in-water emulsions
    Martínez-Padilla, Laura Patricia
    Sosa-Herrera, María Guadalupe
    Osnaya-Becerril, Marcela
    International Dairy Journal, 2021, 117
  • [49] Effect of the konjac glucomannan concentration on the rheological behaviour and stability of sodium caseinate oil-in-water emulsions
    Martinez-Padilla, Laura Patricia
    Sosa-Herrera, Maria Guadalupe
    Osnaya-Becerril, Marcela
    INTERNATIONAL DAIRY JOURNAL, 2021, 117
  • [50] The physicochemical stability and in vitro bioaccessibility of beta-carotene in oil-in-water sodium caseinate emulsions
    Yi, Jiang
    Li, Yue
    Zhong, Fang
    Yokoyama, Wallace
    FOOD HYDROCOLLOIDS, 2014, 35 : 19 - 27
12345