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Long-term stability of sodium caseinate-stabilized nanoemulsions
Oil-in-water (5 wt%) nanoemulsions were prepared with different concentration (2.5–10 wt%) of sodium caseinate as a sole emulsifier and their long-term storage stability was investigated for 6 months. Previous studies associated with sodium caseinate looked only into nanoemulsion formation; hence th...
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| Veröffentlicht in: | J Food Sci Technol |
|---|---|
| Hauptverfasser: | , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Springer India
2017
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5305704/ https://ncbi.nlm.nih.gov/pubmed/28242906 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-016-2438-y |
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