Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
604925 | Food Hydrocolloids | 2012 | 10 Pages |
Abstract
Viscosity of 0.1% sodium alginate (A) in mixture with 2% sodium caseinate (P2) with and without calcium ions at two different pH values (5.4 and 6.3), in aqueous media (empty symbols) and in oil-water emulsions (filled symbols) with 30% oil.
Keywords
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Colloid and Surface Chemistry
Authors
M.G. Sosa-Herrera, I.E. Lozano-Esquivel, Y.R. Ponce de León-RamÃrez, L.P. MartÃnez-Padilla,