Properties of emulsions stabilised by sodium caseinate–chitosan complexes

Kyriaki G. Zinoviadou; Elke Scholten; Thomas Moschakis; Costas G. Βiliaderis

doi:10.1016/j.idairyj.2012.01.007

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Properties of emulsions stabilised by sodium caseinate–chitosan complexes

Kyriaki G. Zinoviadou Elke Scholten Thomas Moschakis Costas G. Βiliaderis

Year: 2012 Journal: International Dairy Journal Vol: 26 (1)Pages: 94-101 Publisher: Elsevier BV

DOI: 10.1016/j.idairyj.2012.01.007

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Keywords:

Chitosan Isoelectric point Flocculation Rheology Emulsion Adsorption Sodium Caseinate Chemistry Chemical engineering Shear thinning Viscosity Dynamic mechanical analysis Sodium Chromatography Materials science Organic chemistry Polymer 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

Food Chemistry and Fat Analysis

Life Sciences → Agricultural and Biological Sciences → Food Science

Properties of emulsions stabilised by sodium caseinate–chitosan complexes

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