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...

书目详细资料
发表在:	Journal of Food Processing and Preservation
主要作者:	2-s2.0-85055725826
格式:	文件
语言:	English
出版:	Blackwell Publishing Ltd 2018
在线阅读:	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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