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Salt and pH-Induced Attractive Interactions on the Rheology of Food Protein-Stabilized Nanoemulsions

[Image: see text] This research aimed to investigate the possibility of forming gelled nanoemulsions (NEs) by inducing attractive interactions among the nanodroplets. The effect of salt concentration and changes in pH on the stability and gelation behavior of 2, 4, and 5% sodium caseinate (SC) and w...

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Detalles Bibliográficos
Autores principales:	Patel, Aakash, Longmore, Natalie, Mohanan, Athira, Ghosh, Supratim
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	American Chemical Society 2019
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6682039/ https://www.ncbi.nlm.nih.gov/pubmed/31460287 http://dx.doi.org/10.1021/acsomega.8b03360

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