Effects of High-Intensity Ultrasound Treatments on the Physicochemical and Structural Characteristics of Sodium Caseinate (SC) and the Stability of SC-Coated Oil-in-Water (O/W) Emulsions

The effects of high-intensity ultrasound treatment (0, 3, 6, 9 min) on physicochemical and structural characteristics of SC and the storage, thermal and freeze–thaw stability of SC O/W emulsions were investigated. The results showed that ultrasound treatment reduced the particle size of SC, although...

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Detalles Bibliográficos
Autores principales: He, Xiangli, Jia, Shangxi, Wan, Jiayun, Li, Yan, Zhang, Yanyan, Zhu, He, Li, Ke
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9498016/
https://www.ncbi.nlm.nih.gov/pubmed/36140961
http://dx.doi.org/10.3390/foods11182817

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9498016/
https://www.ncbi.nlm.nih.gov/pubmed/36140961
http://dx.doi.org/10.3390/foods11182817

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