Influence of pH and pectin type on properties and stability of sodium-caseinate stabilized oil-in-water emulsions

Jeonghee Surh; Eric A. Decker; David Julian McClements

doi:10.1016/j.foodhyd.2005.07.004

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Influence of pH and pectin type on properties and stability of sodium-caseinate stabilized oil-in-water emulsions

Jeonghee Surh Eric A. Decker David Julian McClements

Year: 2005 Journal: Food Hydrocolloids Vol: 20 (5)Pages: 607-618 Publisher: Elsevier BV

DOI: 10.1016/j.foodhyd.2005.07.004

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Keywords:

Pectin Chemistry Flocculation Creaming Emulsion Oil droplet Cationic polymerization Adsorption Chromatography Aqueous solution Chemical engineering Organic chemistry Food science

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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

Microencapsulation and Drying Processes

Life Sciences → Agricultural and Biological Sciences → Food Science

Influence of pH and pectin type on properties and stability of sodium-caseinate stabilized oil-in-water emulsions

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