Structural characterization of nanoemulsions stabilized with sodium caseinate and of the hydrogels prepared from them by acid-induced gelation
Open Access
- 1 November 2020
- journal article
- research article
- Published by Elsevier in Current Research in Food Science
- Vol. 3, 113-121
Abstract
No abstract availableKeywords
Funding Information
- Agencia Nacional de Promoción CientÃfica y Tecnológica (PICT 2018-00868)
- Universidad de Buenos Aires (20020170100039BA)
- Laboratório Nacional de Luz SÃncrotron (D11A-SAXS1-14296, SAXS1-20150056)
- National Synchrotron Radiation Laboratory
This publication has 32 references indexed in Scilit:
- Computed microtomography and mechanical property analysis of soy protein porous hydrogel prepared by homogenizing and microbial transglutaminase cross-linkingFood Hydrocolloids, 2013
- Effect of Aqueous Phase Composition on Stability of Sodium Caseinate/Sunflower oil EmulsionsFood and Bioprocess Technology, 2012
- Casein micelles and their internal structureAdvances in Colloid and Interface Science, 2012
- Stability of emulsions formulated with high concentrations of sodium caseinate and trehaloseFood Research International, 2010
- A new Guinier–Porod modelJournal of Applied Crystallography, 2010
- Reactions of isolated mono-molecular protein filmsSoft Matter, 2008
- Effect of transglutaminase on rheological properties and microstructure of chemically acidified sodium caseinate gelsInternational Dairy Journal, 2006
- Two-dimensional detector software: From real detector to idealised image or two-theta scanHigh Pressure Research, 1996
- Organization of phosphatidylcholine and bile salt in rodlike mixed micellesThe Journal of Physical Chemistry, 1992
- Interprétation des mesures absolues de diffusion centrale des rayons X en collimation ponctuelle ou linéaire: Solutions de particles globulaires et de batonnetsActa Crystallographica, 1960