Interfacial composition and stability of emulsions made with mixtures of commercial sodium caseinate and whey protein concentrate.

Abstract

The interfacial composition and the stability of oil-in-water emulsion droplets (30% soya oil, pH 7.0) made with mixtures of sodium caseinate and whey protein concentrate (WPC) (1:1 by protein weight) at various total protein concentrations were examined. The average volume-surface diameter (d32) and the total surface protein concentration of emulsion… (More)
DOI: 10.1016/j.foodchem.2008.02.091

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Cite this paper

@article{Ye2008InterfacialCA, title={Interfacial composition and stability of emulsions made with mixtures of commercial sodium caseinate and whey protein concentrate.}, author={Aiqian Ye}, journal={Food chemistry}, year={2008}, volume={110 4}, pages={946-52} }