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
- Autor
- SOSA-HERRERA, M. G1 ; LOZANO-ESQUIVEL, I. E1 ; PONCE DE LEON-RAMIREZ, Y. R1 ; MARTINEZ-PADILLA, L. P1
[1] Laboratorio de Propiedades Reológicas y Funcionales en Alimentos, Facultad de Estudios Superiores Cuautitlán, Universidad Nacional Autónoma de México, Av. Primero de mayo s/n, Cuautitlán Izcalli, Edo, de Mexico 54740, Mexico - Fuente
Food hydrocolloids. 2012, Vol 29, Num 1, pp 175-184, 10 p ; ref : 3/4 p
- CODEN
- FOHYES
- ISSN
- 0268-005X
- Campo Científico
- Food science technology
- Editor
- Elsevier, Oxford
- País de la publicación
- United Kingdom
- Tipo de documento
- Article
- Idioma
- English
- Palabra clave de autor
- Electrokinetic potential Emulsions Particle size Rheology Sodium alginate Sodium caseinate Stability
- Palabra clave (fr)
- Alginate Chlorure de calcium Dimension particule Dérivé de la caséine Emulsion eau huile Emulsion huile eau Mélange Propriété physicochimique Propriété rhéologique Qualité Sodium Stabilité Additif alimentaire Gélifiant
- Palabra clave (in)
- Alginates Calcium chloride Particle size Caseinate Water oil emulsion Oil water emulsion Mixture Physicochemical properties Rheological properties Quality Sodium Stability Food additive Gelling agent
- Palabra clave (es)
- Alginato Calcio cloruro Dimensión partícula Caseina derivado Emulsión agua aceite Emulsión aceite agua Mezcla Propiedad fisicoquímica Propiedad reológica Calidad Sodio Estabilidad Aditivo alimentario Gelificante
- Clasificación
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A08 Food additives
- Disciplina
- Agrifood industries
- Procedencia
- Inist-CNRS
- Base de datos
- PASCAL
- Identificador INIST
- 25900949
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.2012.02.017 
https://dx.doi.org/10.1016/j.foodhyd.2012.02.017
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