Stability, microstructural and rheological properties of complex prebiotic emulsion stabilized by sodium caseinate with inulin and konjac glucomannan

Published 2020 View Full Article

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Title
Stability, microstructural and rheological properties of complex prebiotic emulsion stabilized by sodium caseinate with inulin and konjac glucomannan
Authors
Keywords
Emulsion, Sodium caseinate, Inulin, Konjac glucomannan, Rheology
Journal
FOOD HYDROCOLLOIDS
Volume 105, Issue -, Pages 105772
Publisher
Elsevier BV
Online
2020-02-14
DOI
10.1016/j.foodhyd.2020.105772

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