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...

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書目詳細資料
發表在:Journal of Food Processing and Preservation
主要作者: 2-s2.0-85055725826
格式: Article
語言:English
出版: Blackwell Publishing Ltd 2018
在線閱讀: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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