Creaming and flocculation of oil-in-water emulsions containing sodium caseinate
- Author
- DICKINSON, E1 ; GOLDING, M1 ; POVEY, M. J. W1
[1] Procter Department of Food Science, University of Leeds, Leeds LS2 9JT, United Kingdom - Source
Journal of colloid and interface science. 1997, Vol 185, Num 2, pp 515-529 ; ref : 46 ref
- Publisher
- Elsevier, San Diego, CA
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Agent surface anionique Caséine dérivé Crémage Emulsifiant Emulsion huile eau Etude expérimentale Floculation Protéine Sel organique Sodium Composé Stabilité Sodium caséinate
- Keyword (en)
- Anionic surfactant Caseinate Creaming Emulsifier Oil water emulsion Experimental study Flocculation Proteins Organic salt Sodium Compounds Stability
- Keyword (es)
- Agente superficie aniónico Caseina derivado Emulsionador Emulsión aceite agua Estudio experimental Floculación Proteína Sal orgánica Sodio Compuesto Estabilidad
- Classification
- Pascal
- 001 Exact sciences and technology / 001C Chemistry / 001C01 General and physical chemistry / 001C01J Colloidal state and disperse state / 001C01J04 Emulsions. Microemulsions. Foams
- Discipline
- General chemistry and physical chemistry
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 2554372
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
10.1006/jcis.1996.4605 
https://dx.doi.org/10.1006/jcis.1996.4605
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