Ultra high-pressure homogenized emulsions stabilized by sodium caseinate: Effects of protein concentration and pressure on emulsions structure and stability

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Title
Ultra high-pressure homogenized emulsions stabilized by sodium caseinate: Effects of protein concentration and pressure on emulsions structure and stability
Authors
Keywords
Ultra high-pressure homogenization (UHPH), Sodium caseinate, Submicron emulsions, Physical and oxidative stabilities
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 76, Issue -, Pages 57-66
Publisher
Elsevier BV
Online
2016-10-20
DOI
10.1016/j.lwt.2016.10.045

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