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Structural characterization of nanoemulsions stabilized with sodium caseinate and of the hydrogels prepared from them by acid-induced gelation
Hydrogels obtained by acidification with glucono-δ-lactone (GDL), starting from nanoemulsions formulated with different concentrations of sodium caseinate (1–4 wt%) or 4 wt% sodium caseinate and sucrose (2–8 wt%), were prepared with the aim of quantifying structural parameters of both, initial nanoe...
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| Publicado no: | Curr Res Food Sci |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Elsevier
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7473382/ https://ncbi.nlm.nih.gov/pubmed/32914127 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.crfs.2020.03.010 |
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