Stability of emulsions formulated with high concentrations of sodium caseinate and trehalose

Stability of emulsions formulated with 10wt.% oil (concentrated fish oil, CFO, sunflower oil, SFO, or olive oil, OO), sodium caseinate concentrations varying from 0.5 to 5wt.%, giving oil-to-protein ratios of 20-2, and 0, 20, 30 or 40wt.% aqueous trehalose solution was studied by Turbiscan. Particle...

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Detalles Bibliográficos
Autores principales: Álvarez Cerimedo, M.S., Iriart, C.H., Candal, R.J., Herrera, M.L.
Formato: JOUR
Materias:
Coalescence
Concentrated fish oil (CFO)
Creaming
Droplet size distribution
Emulsions
Microstructure
Sodium caseinate
Stability
Trehalose
Convergence of numerical methods
Emulsification
Fish
Flocculation
Olive oil
Particle size
Particle size analysis
Proteins
Size distribution
Sodium
X ray scattering
Droplet size distributions
Fish oil
Sunflower oil
Helianthus
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_09639969_v43_n5_p1482_AlvarezCerimedo
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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