Impact of sodium caseinate, soy lecithin and carrageenan on functionality of oil-in-water emulsions

Published 2019 View Full Article

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Title
Impact of sodium caseinate, soy lecithin and carrageenan on functionality of oil-in-water emulsions
Authors
Keywords
Creamer, Oil-in-water emulsion, Plant-based ingredients, Sodium Caseinate, Soy Lecithin, Carrageenan, Creaming
Journal
FOOD RESEARCH INTERNATIONAL
Volume 123, Issue -, Pages 779-789
Publisher
Elsevier BV
Online
2019-06-10
DOI
10.1016/j.foodres.2019.05.043

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