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Structure and properties of nanocomposite films based on sodium caseinate and nanocellulose fibers
(Elsevier, 2011-03)
Films made from sodium caseinate and nanocellulose were prepared by dispersing the fibrils into film forming solutions, casting and drying. Composite films were less transparent and had a more hydrophilic surface than neat ...
Synergistic effect of casein glycomacropeptide on sodium caseinate foaming properties
(Elsevier Science, 2017-11)
Several strategies to improve the interfacial properties and foaming properties of proteins may be developed; among them, the use of mixtures of biopolymers that exhibit synergistic interactions. The aim of the present ...
In vivo postprandial bioavailability of interesterified-lipids in sodium-caseinate or chitosan based O/W emulsions
(Elsevier, 2015)
Recent studies have shown that it should be possible to control lipid bioavailability through food
structural approaches. Nevertheless, the gastrointestinal-tract physiological conditions must also be considered.
To get ...
Sodium caseinate films containing linseed oil resin as oily modifier
(Elsevier, 2014-10-30)
Modified sodium caseinate films were prepared by casting of film forming emulsions prepared by adding different contents of a linseed oil based resin (LOR) into the aqueous protein solution. Infrared spectroscopy of the ...
Effect of Aqueous Phase Composition on Stability of Sodium Caseinate/Sunflower oil Emulsions
(Springer, 2013-06-01)
The aim of the present work was to investigate the effect of aqueous phase composition on the stability of emulsions formulated with 10 wt% sunflower oil as fat phase. Aqueous phase was formulated with 0.5, 2, or 5 wt% ...
Caseinate films modified with tung oil
(Elsevier, 2010-04-21)
Sodium caseinate/tung oil composite films were prepared through emulsification in order to reduce the water affinity of the protein-based film. Addition of lipid leads to milky films, resulting in a sharp increase in ...
Edible films produced with gelatin and casein cross-linked with transglutaminase
(Elsevier Science BvAmsterdamHolanda, 2006)
The effect of the glucono-delta-lactone/caseinate ratio on sodium caseinate gelation
(Elsevier Sci LtdOxfordInglaterra, 2006)
Effect of the espina corona gum on caseinate acid-induced gels
(Elsevier Science, 2017-11)
Espina corona gum (ECG) is a galactomannan extracted from the seeds of a leguminous tree native to America. In spite of its potential application in the food industry, casein protein aggregation and gelation in systems ...