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High pressure homogenization to improve the stability of casein - hydroxypropyl cellulose aqueous systems
The effect of high pressure homogenization on the improvement of the stability hydroxypropyl cellulose (HPC) and micellar casein was investigated. HPC with two molecular weights (80 and 1150 kDa) and micellar casein were mixed in water to a concentration leading to phase separation (0.45% w/v HPC an...
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| Autors principals: | , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
2013
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3804271/ https://ncbi.nlm.nih.gov/pubmed/24159250 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.foodhyd.2013.08.022 |
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