Structure and stability of sodium-caseinate-stabilized oil-in-water emulsions as influenced by heat treatment

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• 作者：Yichao Liang^a ; ^b ; ^{kendison@hotmail.com} ; Graeme Gillies^a ; ^{graeme.gillies@fonterra.com} ; Lara Matia-Merino^b ; Aiqian Ye^b ; Hasmukh Patel^c ; Matt Golding^b
• 关键词：Sodium caseinate ; Heat-induced proteolysis ; Depletion flocculation ; Emulsion stability ; Rheology
• 刊名：Food Hydrocolloids
• 出版年：2017
• 出版时间：May 2017
• 年：2017
• 卷：66
• 期：Complete
• 页码：307-317
• 全文大小：2433 K
• 卷排序：66

文摘

Heating results in the decrease of particle size and viscosity of sodium caseinate. Phase separation of caseinate-stabilized emulsion markedly dependent on the heating time. Aggregation state and concentration of intact caseinate influence phase separation. Depletion attraction energy and continuous phase viscosity affect the emulsion stability.