The effect of sodium chloride on the formation and stability of sodium caseinate emulsions

Author： Srinivasan M.   Singh H.   Munro P.A.  

Publisher： Elsevier

ISSN： 0268-005X

Source： Food Hydrocolloids, Vol.14, Iss.5, 2000-09, pp. : 497-507

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Influence of xanthan gum on the formation and stability of sodium caseinate oil-in-water emulsions

By Hemar Y.   Tamehana M.   Munro P.A.   Singh H.  

Food Hydrocolloids, Vol. 15, Iss. 4, 2001-07 ,pp. : 513-519

Elsevier

Access to resources Recommend Favorite

Formation and stability of sodium caseinate emulsions: influence of retorting (121 o C for 15 min) before or after emulsification

By Srinivasan M.   Singh H.   Munro P.A.  

Food Hydrocolloids, Vol. 16, Iss. 2, 2002-03 ,pp. : 153-160

Elsevier

Access to resources Recommend Favorite

Shear stability of sodium caseinate emulsions containing monoglyceride and triglyceride crystals

By Davies E.   Dickinson E.   Bee R.  

Food Hydrocolloids, Vol. 14, Iss. 2, 2000-03 ,pp. : 145-153

Elsevier

Access to resources Recommend Favorite

Stability and rheology of emulsions containing sodium caseinate: combined effects of ionic calcium and non-ionic surfactant

By Dickinson E.   Radford S.J.   Golding M.  

Food Hydrocolloids, Vol. 17, Iss. 2, 2003-03 ,pp. : 211-220

Elsevier

Access to resources Recommend Favorite

Effect of cross-linking with transglutaminase on the heat stability and some functional characteristics of sodium caseinate

By Flanagan J.   Gunning Y.   FitzGerald R.J.  

Food Research International, Vol. 36, Iss. 3, 2003-01 ,pp. : 267-274

Elsevier

Access to resources Recommend Favorite