Effect of sodium caseinate concentration and sonication amplitude on the stability and physical characteristics of homogenized coconut milk

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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...

書誌詳細
出版年:	Journal of Food Processing and Preservation
第一著者:	2-s2.0-85055725826
フォーマット:	論文
言語:	English
出版事項:	Blackwell Publishing Ltd 2018
オンライン･アクセス:	https://www.scopus.com/inward/record.uri?eid=2-s2.0-85055725826&doi=10.1111%2fjfpp.13773&partnerID=40&md5=922fe8fa3b56afd7771b2e074a755077

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