Influence of xanthan gum on physical characteristics of sodium caseinate solutions and emulsions

Long Zhao; Qiangzhong Zhao; Tongxun Liu; Wanmei Kuang; Jucai Xu; Mouming Zhao

doi:10.1016/j.foodhyd.2012.12.017

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Influence of xanthan gum on physical characteristics of sodium caseinate solutions and emulsions

Long Zhao Qiangzhong Zhao Tongxun Liu Wanmei Kuang Jucai Xu Mouming Zhao

Year: 2012 Journal: Food Hydrocolloids Vol: 32 (1)Pages: 123-129 Publisher: Elsevier BV

DOI: 10.1016/j.foodhyd.2012.12.017

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Keywords:

Xanthan gum Flocculation Zeta potential Chemistry Emulsion Surface tension Viscosity Coalescence (physics) Dispersion (optics) Apparent viscosity Chromatography Chemical engineering Rheology Materials science Organic chemistry Nanoparticle Thermodynamics 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

Food Chemistry and Fat Analysis

Life Sciences → Agricultural and Biological Sciences → Food Science

Influence of xanthan gum on physical characteristics of sodium caseinate solutions and emulsions

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