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Influence of Salt Conecentrations on the Stabilities and Properties of Sodium Caseinate Stabilized Oil-in-Water Emulsions

원문정보

Jeonghee Surh, David Julian McClements

한국식품과학회 Food Science and Biotechnology Volume 17 Number 1 2008.02 pp.8-14
피인용수 : 0건 (자료제공 : 네이버학술정보)

목차

Abstract
 Introduction
 Materials and Methods
  Material
  Emulsions preparation
  Particle sizw determination
  Potential measurements
  Optical microscopy
  Influence of salt concentration on the stability of CAS emulsions
  Statistical analysis
 Results and Discussion
  Influence of initial protein concentration on emulsion formation and stability
  Influence of Cacl₂on emulsion stability
 References

키워드

저자정보

  • Jeonghee Surh Department of Food and Nutrition, College of Health and Welfare, Kangwon National University
  • David Julian McClements Biopolymers and Colloids Research Laboratory, Department of Food Science, University of Massachusetts

참고문헌

자료제공 : 네이버학술정보

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