Interfacial rheology of sodium caseinate/high acyl gellan gum complexes: Stabilizing oil-in-water emulsions

Interfacial rheology of sodium caseinate/high acyl gellan gum complexes: Stabilizing oil-in-water emulsions

In this work, the effects of pH and high acyl gellan gum concentration on the adsorption kinetics and interfacial dilatational rheology of sodium caseinate/high acyl gellan gum (CN/HG) complexes were investigated using a pendant drop tensiometer. In addition, stability related properties including i...

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Bibliographic Details
Main Authors: Shahzad Farooq, Muhammad Ijaz Ahmad, Abdullah
Format: Article
Language:English
Published: Elsevier 2022-01-01
Series:Current Research in Food Science
Subjects:
Interfacial dilatational rheology
Adsorb film
Electrostatic interactions
Diffusion
Penetration
Viscoelastic film
Online Access:http://www.sciencedirect.com/science/article/pii/S2665927122000120

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http://www.sciencedirect.com/science/article/pii/S2665927122000120

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