Effect of pectin on the properties of nanoemulsions stabilized by sodium caseinate at neutral pH
Wei Liao, Abdelhamid Elaı̈ssari, Sami Ghnimi, Emilie Dumas, Adem Gharsallaoui
Topics & Concepts
PectinChemistrySalt (chemistry)Lipid oxidationChromatographySodiumMembraneAdsorptionFood scienceSodium CaseinateChemical engineeringBiochemistryOrganic chemistryAntioxidantEngineeringProteins in Food SystemsMicroencapsulation and Drying ProcessesFood Chemistry and Fat Analysis