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- Cho, Hyunnho; Lee, Hee Jae; Yu, Ki Seon; Choi, Yu Mi; Hwang, Keum Taek
- International journal of food science & technology 2017 v.52 no.8 pp. 1770-1776
- sodium caseinate, etc ; antioxidant activity; beverages; bioavailability; carboxymethylcellulose; color; curcumin; food coloring; heat treatment; models; pH; pectins; sodium; sucrose; zeta potential; Show all 15 Subjects
- ... Electrostatic complexes between sodium caseinate (NaCas) and high‐methoxyl pectin (HMP) or carboxymethyl cellulose (CMC) were used to stabilise curcumin in this study. Effect of pH on the characteristics of the complex was evaluated, finding pH 4 was optimum. Zeta potential of NaCas‐CMC (−33.59) was larger than that of NaCas‐HMP (−22.19) at pH 4, implying higher colloidal stability. The complexes ...
- Raikos, Vassilios; Duthie, Garry; Ranawana, Viren
- International journal of food science & technology 2017 v.52 no.2 pp. 348-358
- sodium caseinate, etc ; beverage industry; beverages; droplets; emulsifiers; emulsions; flavor; gum arabic; oils; oxidation; particle size; polysorbates; storage time; Show all 13 Subjects
- ... The aim of this study was to compare the efficiency of three different food‐grade emulsifiers to form and stabilise an orange oil‐in‐water emulsion. The emulsifier type and concentration had a profound effect on the initial particle size of the oil droplets with Tween 80 being the most effective in reducing the particle size (1% w/w, 1.88 ± 0.01 μm) followed by sodium caseinate (10% w/w, 2.14 ± 0. ...