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This study investigated the influence of regenerated cellulose particles (RC) on the physical stability, rheological properties and microstructure of oil-in-water (o/w) emulsions stabilized by sodium caseinate (Na-SC). The stability of o/w emulsions was examined by measuring droplet size and size distribution as well as visualization of their creaming properties. Creaming stability of emulsions was...
The effect of pH, addition of a thickening agent (locust bean gum) or high-pressure homogenization on the stability of oil-in-water emulsions added by sodium caseinate (Na-CN) was evaluated. For this purpose, emulsions were characterized by visual analysis, microstructure and rheological measurements. Most of the systems were not stable, showing phase separation a few minutes after emulsion preparation...
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