Effect of the konjac glucomannan concentration on the rheological behaviour and stability of sodium caseinate oil-in-water emulsions
Laura Patricia Martínez‐Padilla, María Guadalupe Sosa‐Herrera, Marcela Osnaya-Becerril
Topics & Concepts
CreamingRheologyEmulsionFlocculationAqueous solutionChemical engineeringShear rateViscosityAqueous two-phase systemShear thinningChemistryApparent viscosityChromatographyMaterials scienceComposite materialOrganic chemistryEngineeringPolysaccharides Composition and ApplicationsProteins in Food SystemsPolysaccharides and Plant Cell Walls