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2013•Food HydrocolloidsRequires access

Influence of pH value and locust bean gum concentration on the stability of sodium caseinate-stabilized emulsions

Amin Farshchi, Rammile Ettelaie, Melvin Holmes

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Key concepts: Creaming, Locust bean gum, Flocculation, Chemistry, Emulsion, Chromatography, Sunflower oil, Solubility

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Influence of pH value and locust bean gum concentration on the stability of sodium caseinate-stabilized emulsions — Research Paper | ScholarLens