New insights about flocculation process in sodium caseinate-stabilized emulsions

Flocculation process was studied in emulsions formulated with 10 wt.% sunflower oil, 2, 5 or 7.5 wt.% NaCas, and with or without addition of sucrose (0, 5, 10, 15, 20 or 30 wt.%). Two different processing conditions were used to prepare emulsions: ultraturrax homogenization or further homogenization...

Descripción completa

Guardado en:
Detalles Bibliográficos
Autores principales: Huck-Iriart, C., Montes-de-Oca-Ávalos, J., Herrera, M.L., Candal, R.J., Pinto-de-Oliveira, C.L., Linares-Torriani, I.
Formato: JOUR
Materias:
Disaccharides
Emulsions
Flocculation
SAXS
Sodium caseinate
Turbiscan
Drops
Emulsification
Hydrophobicity
Light scattering
Micelles
Proteins
Self assembly
Sodium
Sunflower oil
X ray scattering
Confocal laser scanning microscopy
Droplet size distributions
Hydrophobic interactions
Static Light Scattering
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_09639969_v89_n_p338_HuckIriart
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

Ejemplares similares

Ejemplares similares