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

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• 作者：Essam Hebishy^a ; ^c ; ¹ ; Martin Buffa^a ; Bibiana Juan^a ; Anabel Blasco-Moreno^b ; Antonio-José ; Trujillo^a ; ^{toni.trujillo@uab.es}
• 关键词：Ultra high-pressure homogenization (UHPH) ; Sodium caseinate ; Submicron emulsions ; Physical and oxidative stabilities
• 刊名：LWT - Food Science and Technology
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：76
• 期：part_PA
• 页码：57-66
• 全文大小：1792 K
• 卷排序：76

文摘

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.