Water sorption isotherms and phase transitions of sodium caseinate-lipid films as affected by lipid interactions
- Author
- FABRA, M. J1 ; TALENS, P1 ; CHIRALT, A1
[1] Departamento Tecnología de Alimentos-Instituto de Ingeniería de Alimentos para el Desarrollo, Universidad Politécnica de Valencia, Camino de Vera, s/n, 46022 Valencia, Spain - Source
Food hydrocolloids. 2010, Vol 24, Num 4, pp 384-391, 8 p ; ref : 1/2 p
- CODEN
- FOHYES
- ISSN
- 0268-005X
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Glass transition Interactions Isotherms Oleic acid Sodium caseinate
- Keyword (fr)
- Acide oléique Dérivé de la caséine Film Lipide Sorption eau Transition phase Transition vitreuse Acide gras monoinsaturé
- Keyword (en)
- Oleic acid Caseinate Film Lipids Water sorption Phase transitions Glass transition Monounsaturated fatty acid
- Keyword (es)
- Oleico ácido Caseina derivado Película Lípido Sorción agua Transición fase Transición vítrea Acido graso monoinsaturado
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A08 Food additives
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 22537479
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodhyd.2009.11.004 
https://dx.doi.org/10.1016/j.foodhyd.2009.11.004
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