Stability of Fluid Food Emulsions. II. Interacting Effects of Electrolytes, Sodium Caseinate and Emulsifiers
Open Access
- 1 March 1972
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 55 (3) , 283-288
- https://doi.org/10.3168/jds.s0022-0302(72)85482-1
Abstract
No abstract availableThis publication has 17 references indexed in Scilit:
- Section C. Dairy Chemistry: Some aspects of the physical chemistry of the salts of milkJournal of Dairy Research, 1962
- Heat Stability of Casein in the Presence of Calcium and Other SaltsJournal of Dairy Science, 1961
- The colloidal phosphate of milk: II. Influence of citrateJournal of Dairy Research, 1960
- Solubility of Tricalcium Citrate in Solutions of Variable Ionic Strength and in Milk UltrafiltratesJournal of Dairy Science, 1960
- Influence of Hydrogen and Calcium Ion Concentrations, Temperature, and Other Factors on the Rate of Aggregation of CaseinJournal of Dairy Science, 1958
- Binding of calcium to casein: Influence of pH and calcium and phosphate concentrationsArchives of Biochemistry and Biophysics, 1958
- Study of the Naturally Occurring Salts in MilkJournal of Dairy Science, 1957
- Effect of Certain Salts on Precipitation of Casein by Calcium Chloride and HeatJournal of Dairy Science, 1957
- Precipitation of Calcium Caseinate by Heat and Subsequent ReversalJournal of Dairy Science, 1956
- The Heat Coagulation of MilkJournal of Dairy Science, 1922