Cross-linking proteins by laccase: Effects on the droplet size and rheology of emulsions stabilized by sodium caseinate
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چکیده
منابع مشابه
Effect of glycation on sodium caseinate-stabilized emulsions obtained by ultrasound.
This work explores the potential of high-intensity ultrasound to produce fine-dispersion, long-time-stable, oil-in-water emulsions prepared with native and glycated bovine sodium caseinate (SC). Regardless the ultrasound amplitude and time assayed, the sonicated emulsions of native SC at 0.5 mg/mL had much higher emulsifying activity indexes compared with those emulsions formed by Ultra-Turrax ...
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ژورنال
عنوان ژورنال: Food Research International
سال: 2015
ISSN: 0963-9969
DOI: 10.1016/j.foodres.2015.06.010