Influence of pH value and locust bean gum concentration on the stability of sodium caseinate-stabilized emulsions

Farshchi, A, Ettelaie, R and Holmes, MJ (2013) Influence of pH value and locust bean gum concentration on the stability of sodium caseinate-stabilized emulsions. Food Hydrocolloids, 32 (2). 402 - 411. ISSN 0268-005X

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Authors/Creators:
  • Farshchi, A
  • Ettelaie, R
  • Holmes, MJ
Copyright, Publisher and Additional Information: (c) 2013 Elsevier Ltd. All rights reserved. This is an author produced version of a paper published in Food Hydrocolloids. Uploaded in accordance with the publisher's self-archiving policy
Keywords: Emulsions; Locust bean gum; Sodium caseinate; Shear thinning; Freeze-drying
Dates:
  • Published: 1 August 2013
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Maths and Physical Sciences (Leeds) > School of Food Science and Nutrition (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 12 Nov 2015 11:04
Last Modified: 05 Nov 2017 15:36
Published Version: http://dx.doi.org/10.1016/j.foodhyd.2013.01.010
Status: Published
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.foodhyd.2013.01.010

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