Characterization of sodium caseinate/Hydroxypropyl methylcellulose concentrated emulsions: Effect of mixing ratio, concentration and wax addition
- 1 May 2019
- journal article
- research article
- Published by Elsevier in International Journal of Biological Macromolecules
- Vol. 128, 796-803
Abstract
No abstract availableKeywords
Funding Information
- National Nutrition and Food Technology Research Institute
- Shahid Beheshti University of Medical Sciences
This publication has 35 references indexed in Scilit:
- The Potential Application of Rice Bran Wax Oleogel to Replace Solid Fat and Enhance Unsaturated Fat Content in Ice CreamJournal of Food Science, 2013
- Influence of pH value and locust bean gum concentration on the stability of sodium caseinate-stabilized emulsionsFood Hydrocolloids, 2013
- Influence of chitosan concentration on the stability, microstructure and rheological properties of O/W emulsions formulated with high-oleic sunflower oil and potato proteinFood Hydrocolloids, 2013
- Optimization of low-cholesterol–low-fat mayonnaise formulation: Effect of using soy milk and some stabilizer by a mixture design approachFood Hydrocolloids, 2012
- Sodium caseinate/xanthan gum interactions in aqueous solution: Effect on protein adsorption at the oil–water interfaceFood Hydrocolloids, 2012
- Structures and stability of lipid emulsions formulated with sodium caseinateCurrent Opinion in Colloid & Interface Science, 2011
- Hydroxypropylmethylcellulose at the oil–water interface. Part I. Bulk behaviour and dynamic adsorption as affected by pHFood Hydrocolloids, 2011
- Oil-in-water emulsions stabilized by sodium caseinate: Influence of pH, high-pressure homogenization and locust bean gum additionJournal of Food Engineering, 2010
- Effect of medium molecular weight xanthan gum in rheology and stability of oil‐in‐water emulsion stabilized with legume proteinsJournal of the Science of Food and Agriculture, 2005
- Application of rheology for assessment and prediction of the long-term physical stability of emulsionsAdvances in Colloid and Interface Science, 2004