Effect of sodium caseinate concentration and sonication amplitude on the stability and physical characteristics of homogenized coconut milk
The ultrasonic homogenization of coconut milk with added sodium caseinate (SC) was carried out to reduce the fat globules size and stabilize the emulsion. The coconut milk was mixed with SC at different concentrations from 0.5% to 2% w/w. The sonication was conducted at different sonication amplitud...
| الحاوية / القاعدة: | Journal of Food Processing and Preservation |
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| المؤلف الرئيسي: | |
| التنسيق: | مقال |
| اللغة: | English |
| منشور في: |
Blackwell Publishing Ltd
2018
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| الوصول للمادة أونلاين: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85055725826&doi=10.1111%2fjfpp.13773&partnerID=40&md5=922fe8fa3b56afd7771b2e074a755077 |