Effect of glycation on sodium caseinate-stabilized emulsions obtained by ultrasound

This work explores the potential of high-intensity ultrasound to produce fine-dispersion, long-time-stable, oil-in-water emulsions prepared with native and glycated bovine sodium caseinate (SC). Regardless the ultrasound amplitude and time assayed, the sonicated emulsions of native SC at 0.5 mg/mL h...

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Veröffentlicht in:	Journal of dairy science 2011-01, Vol.94 (1), p.51-58
Hauptverfasser:	Corzo-Martínez, M., Soria, A.C., Villamiel, M., Olano, A., Harte, F.M., Moreno, F.J.
Format:	Artikel
Sprache:	eng
Schlagworte:	Animal productions Animals Biological and medical sciences caseinates Caseins - chemistry Cattle crosslinking dextran emulsifying properties emulsion emulsion stability emulsions Emulsions - chemistry food additives Food industries food processing Food Technology Fundamental and applied biological sciences. Psychology galactose glycation Glycosylation lactose Maillard reaction Milk and cheese industries. Ice creams oil-in-water emulsions particle size polymerization sodium caseinate stabilizers Terrestrial animal productions ultrasonics Ultrasonography - methods ultrasound Vertebrates
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