Rheology of Sodium Caseinate Stabilized Oil-in-Water Emulsions

Eric Dickinson; Matt Golding

doi:10.1006/jcis.1997.4939

ScienceGate Book Chapters

JOURNAL ARTICLE

Rheology of Sodium Caseinate Stabilized Oil-in-Water Emulsions

Eric Dickinson Matt Golding

Year: 1997 Journal: Journal of Colloid and Interface Science Vol: 191 (1)Pages: 166-176 Publisher: Elsevier BV

DOI: 10.1006/jcis.1997.4939

Get Full-Text PDF Get Analytical Report

Keywords:

Flocculation Rheology Creaming Emulsion Chemistry Shear thinning Chromatography Chemical engineering Viscosity Soybean oil Particle size Materials science Food science Organic chemistry Composite material

Metrics

182

Cited By

16.52

FWCI (Field Weighted Citation Impact)

Refs

0.99

Citation Normalized Percentile

Is in top 1%

Is in top 10%

Citation History

Topics

Proteins in Food Systems

Life Sciences → Agricultural and Biological Sciences → Food Science

Pickering emulsions and particle stabilization

Physical Sciences → Materials Science → Materials Chemistry

Material Dynamics and Properties

Physical Sciences → Materials Science → Materials Chemistry

Rheology of Sodium Caseinate Stabilized Oil-in-Water Emulsions

Metrics

Citation History

Topics

Related Documents

Transglutaminase-induced crosslinking of sodium caseinate stabilized oil droplets in oil-in-water emulsions

Rheology of decane/water and triglyceride/water emulsions stabilized by β-casein and sodium caseinate

Creaming and Rheology of Oil-in-Water Emulsions Containing Sodium Dodecyl Sulfate and Sodium Caseinate

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

Functional Chia Oil‐in‐Water Emulsions Stabilized with Chia Mucilage and Sodium Caseinate