Article ID Journal Published Year Pages File Type
604925 Food Hydrocolloids 2012 10 Pages PDF
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.
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Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
Preview
Effect of added calcium chloride on the physicochemical and rheological properties of aqueous mixtures of sodium caseinate/sodium alginate and respective oil-in-water emulsions
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