Influence of calcium ions on creaming and rheology of emulsions containing sodium caseinate

Eric Dickinson; Matt Golding

doi:10.1016/s0927-7757(98)00573-1

ScienceGate Book Chapters

JOURNAL ARTICLE

Influence of calcium ions on creaming and rheology of emulsions containing sodium caseinate

Eric Dickinson Matt Golding

Year: 1998 Journal: Colloids and Surfaces A Physicochemical and Engineering Aspects Vol: 144 (1-3)Pages: 167-177 Publisher: Elsevier BV

DOI: 10.1016/s0927-7757(98)00573-1

Get Full-Text PDF Get Analytical Report

Keywords:

Creaming Flocculation Rheology Emulsion Shear thinning Chemistry Chemical engineering Calcium Viscosity Apparent viscosity Oil droplet Sodium Caseinate Chromatography Materials science Composite material Organic chemistry

Metrics

Cited By

3.95

FWCI (Field Weighted Citation Impact)

Refs

0.93

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

Surfactants and Colloidal Systems

Physical Sciences → Chemistry → Organic Chemistry

Influence of calcium ions on creaming and rheology of emulsions containing sodium caseinate

Metrics

Citation History

Topics

Related Documents

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

Creaming and Flocculation of Oil-in-Water Emulsions Containing Sodium Caseinate

Stability and rheology of emulsions containing sodium caseinate: combined effects of ionic calcium and alcohol

Emulsions—creaming and rheology

Influence of ionic calcium on stability of sodium caseinate emulsions