Effects of regenerated cellulose on oil-in-water emulsions stabilized by sodium caseinate

JOURNAL ARTICLE

Year: 2015 Journal: Food Hydrocolloids Vol: 52 Pages: 38-46 Publisher: Elsevier BV

DOI: 10.1016/j.foodhyd.2015.06.019

Keywords:

Creaming Rheology Flocculation Chemical engineering Cellulose Oil droplet Chemistry Materials science Emulsion Chromatography Composite material

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