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The emulsion stability and rheological properties of heated (120 °C, 0–60 min) 30% w/w oil-in-water emulsions (droplet diameter ∼ 0.73 μm, pH 6.8) containing sodium caseinate (Na-CN), 2–6% w/w, were investigated. The creaming kinetics, determined by multiple light scattering (Turbiscan), showed that the phase separation of Na-CN-stabilized emulsions was markedly dependent on the duration of the heat...
Emulsion instabilities such as depletion flocculation, coalescence, aggregation and heat-induced protein aggregation may be detrimental to the production of sterilised food emulsions. The type and the amount of protein present in the continuous phase and at the oil–water interface are crucial in the design of emulsions with appropriate stability. In this study, four oil-in-water model emulsion systems...
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