Concepedia

Effect of added calcium chloride on the physicochemical and rheological properties of aqueous mixtures of sodium caseinate/sodium alginate and respective oil-in-water emulsions

María Guadalupe Sosa‐Herrera, I.E. Lozano-Esquivel, Y.R. Ponce de León-Ramírez, Laura Patricia Martínez‐Padilla

Food Hydrocolloids · 2012 · 55 citations · 31 references

DOI

Concepts

References

31

Polysaccharide protein interactions

C.G de Kruif, Remco Tuinier · Food Hydrocolloids · 2001 · 513 citations

Characterization of β-lactoglobulin–sodium alginate interactions in aqueous solutions: A calorimetry, light scattering, electrophoretic mobility and solubility study

Thepkunya Harnsilawat, Rungnaphar Pongsawatmanit, David Julian McClements · Food Hydrocolloids · 2005 · 325 citations

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Characterization of β-lactoglobulin–chitosan interactions in aqueous solutions: A calorimetry, light scattering, electrophoretic mobility and solubility study

Demet Güzey, David Julian McClements · Food Hydrocolloids · 2005 · 288 citations

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Creaming and Flocculation of Oil-in-Water Emulsions Containing Sodium Caseinate

Eric Dickinson, Matt Golding · Journal of Colloid and Interface Science · 1997 · 253 citations

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Stability of emulsions containing sodium caseinate and dextran sulfate: Relationship to complexation in solution

Laureline Jourdain, Martin E. Leser, Christophe Schmitt et al. · Food Hydrocolloids · 2007 · 213 citations

, , +11