Influence of Alcohol on Stability of Oil-in-Water Emulsions Containing Sodium Caseinate

Eric Dickinson; Matt Golding

doi:10.1006/jcis.1997.5221

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Influence of Alcohol on Stability of Oil-in-Water Emulsions Containing Sodium Caseinate

Eric Dickinson Matt Golding

Year: 1998 Journal: Journal of Colloid and Interface Science Vol: 197 (1)Pages: 133-141 Publisher: Elsevier BV

DOI: 10.1006/jcis.1997.5221

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Keywords:

Creaming Emulsion Chemistry Flocculation Alcohol Rheology Ostwald ripening Viscosity Chromatography Chemical engineering Materials science Organic chemistry Composite material

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Proteins in Food Systems

Life Sciences → Agricultural and Biological Sciences → Food Science

Pickering emulsions and particle stabilization

Physical Sciences → Materials Science → Materials Chemistry

Polysaccharides Composition and Applications

Life Sciences → Agricultural and Biological Sciences → Food Science

Influence of Alcohol on Stability of Oil-in-Water Emulsions Containing Sodium Caseinate

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