Stability of emulsions containing sodium caseinate and dextran sulfate: Relationship to complexation in solution

Laureline Jourdain; Martin E. Leser; Christophe Schmitt; Martin Michel; Eric Dickinson

doi:10.1016/j.foodhyd.2007.01.007

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Stability of emulsions containing sodium caseinate and dextran sulfate: Relationship to complexation in solution

Laureline Jourdain Martin E. Leser Christophe Schmitt Martin Michel Eric Dickinson

Year: 2007 Journal: Food Hydrocolloids Vol: 22 (4)Pages: 647-659 Publisher: Elsevier BV

DOI: 10.1016/j.foodhyd.2007.01.007

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Keywords:

Isoelectric point Chemistry Flocculation Emulsion Ionic strength Biopolymer Bilayer Chromatography Adsorption Chemical engineering Whey protein isolate Whey protein Polymer Aqueous solution Organic chemistry Membrane

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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

Stability of emulsions containing sodium caseinate and dextran sulfate: Relationship to complexation in solution

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