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Salt and pH-Induced Attractive Interactions on the Rheology of Food Protein-Stabilized Nanoemulsions
[Image: see text] This research aimed to investigate the possibility of forming gelled nanoemulsions (NEs) by inducing attractive interactions among the nanodroplets. The effect of salt concentration and changes in pH on the stability and gelation behavior of 2, 4, and 5% sodium caseinate (SC) and w...
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| Publicado no: | ACS Omega |
|---|---|
| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
American Chemical Society
2019
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| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6682039/ https://ncbi.nlm.nih.gov/pubmed/31460287 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1021/acsomega.8b03360 |
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