Perubahan komposisi kasein pada permukaan globula minyak sebagai pengaruh peningkatan konsentrasi fosfolipida selama emulsifikasi=(caseins compositional changes at oil globule interface as affected by phospholipids conce

• Main Author: Perpustakaan UGM, i-lib
• Format: Article NonPeerReviewed
• Published: [Yogyakarta] : Universitas Gadjah Mada 2005
• Subjects: Jurnal i-lib UGM
• Online Access: https://repository.ugm.ac.id/22185/; http://i-lib.ugm.ac.id/jurnal/download.php?dataId=5067
• Institution: Universitas Gadjah Mada

ABSTRACT Casein and phospholipids are natural compounds usually used concomitantly as emulsifier. This research is conducted to elucidate the adsorbed casein composition that stabilized oil globule interface during fish oil emulsification as affected by phospholipids concentration. Each casein has d...