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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Bibliografische gegevens
Gepubliceerd in:Curr Res Food Sci
Hoofdauteurs: Montes de Oca-Avalos, Juan Manuel, Huck-Iriart, Cristián, Borroni, Virginia, Martínez, Karina Dafne, Candal, Roberto Jorge, Herrera, María Lidia
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: Elsevier 2020
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Research Article
Online toegang: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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