Influence of xanthan gum on the formation and stability of sodium caseinate oil-in-water emulsions

Yacine Hémar; M. Tamehana; P. A. Munro; Harjinder Singh

doi:10.1016/s0268-005x(01)00075-3

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Influence of xanthan gum on the formation and stability of sodium caseinate oil-in-water emulsions

Yacine Hémar M. Tamehana P. A. Munro Harjinder Singh

Year: 2001 Journal: Food Hydrocolloids Vol: 15 (4-6)Pages: 513-519 Publisher: Elsevier BV

DOI: 10.1016/s0268-005x(01)00075-3

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Keywords:

Creaming Flocculation Emulsion Xanthan gum Rheology Chemistry Chemical engineering Oil droplet Sodium Caseinate Chromatography Aqueous two-phase system Aqueous solution Materials science Organic chemistry Composite material

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Proteins in Food Systems

Life Sciences → Agricultural and Biological Sciences → Food Science

Polysaccharides Composition and Applications

Life Sciences → Agricultural and Biological Sciences → Food Science

Pickering emulsions and particle stabilization

Physical Sciences → Materials Science → Materials Chemistry

Influence of xanthan gum on the formation and stability of sodium caseinate oil-in-water emulsions

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Citation History

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