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Influence of the homogenization conditions and lipid self-association on properties of sodium caseinate based films containing oleic and stearic acids

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Influence of the homogenization conditions and lipid self-association on properties of sodium caseinate based films containing oleic and stearic acids

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Fabra Rovira, MJ.; Pérez Masiá, R.; Talens Oliag, P.; Chiralt, A. (2011). Influence of the homogenization conditions and lipid self-association on properties of sodium caseinate based films containing oleic and stearic acids. Food Hydrocolloids. 25(5):1112-1121. doi:10.1016/j.foodhyd.2010.10.008

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/77173

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Title: Influence of the homogenization conditions and lipid self-association on properties of sodium caseinate based films containing oleic and stearic acids
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] The effect of the homogenization conditions of the film-forming emulsions and lipid self-association on the physical properties of sodium caseinate films containing oleic and stearic acids was studied. For this purpose, ...[+]
Subjects: Fatty acids , Films , Microstructure , Particle size , Physical properties
Copyrigths: Cerrado
Source:
Food Hydrocolloids. (issn: 0268-005X )
DOI: 10.1016/j.foodhyd.2010.10.008
Publisher:
Elsevier
Publisher version: https://dx.doi.org/10.1016/j.foodhyd.2010.10.008
Thanks:
The authors acknowledge the financial support from the Spanish Ministerio de Educacion y Ciencia through the project AGL2007-65503/ALI, from the Conselleria de Educacion de la Comunidad Valenciana through the Project ...[+]
Type: Artículo

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