Ultra high-pressure homogenized emulsions stabilized by sodium caseinate: Effects of protein concentration and pressure on emulsions structure and stability
Sodium caseinate and pressure levels impacted the emulsion stabilities. Conventional homogenization with 1 g/100 g sodium caseinate increased physical stability Pressures (200–300 MPa) and 5 g/100 g sodium caseinate increased emulsions stabilities. Emulsions rheology was affected by increasing sodium caseinate concentration. The emulsion droplet size has an effect on the oxidation rate.