| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6987368 | Food Hydrocolloids | 2016 | 9 Pages |
Abstract
Regenerated cellulose adds the accumulation of sodium caseinate on the fat granule surface in the emulsion system. The stabilization mechanism of emulsions prepared with Sodium caseinate and regenerated cellulose is by thickening and gelling mechanism.611
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Colloid and Surface Chemistry
Authors
Hong-yan Hu, Lu-juan Xing, Ya-ya Hu, Cai-li Qiao, Tao Wu, Guang-hong Zhou, Wan-gang Zhang,