Effect of pH on physicochemical properties and stability of sodium casseinate-pectin stabilized emulsion.
The main objective of present study was to investigate the effect of pH (5-7) on the physicochemical properties of canola oil-in-water (o/w) emulsion stabilized using pectin and sodium caseinate. In the present study, the physicochemical emulsion properties assessed by measuring the zetapotential, a...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English English |
| Published: |
WFL Publisher
2011
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/24181/1/Effect%20of%20pH%20on%20physicochemical%20properties%20and%20stability%20of%20sodium%20casseinate.pdf http://psasir.upm.edu.my/id/eprint/24181/ http://world-food.net/ |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Institution: | Universiti Putra Malaysia |
| Language: | English English |