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...
| 出版年: | Journal of Food Processing and Preservation |
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| 第一著者: | |
| フォーマット: | 論文 |
| 言語: | English |
| 出版事項: |
Blackwell Publishing Ltd
2018
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| 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 |