Structural characterization of nanoemulsions stabilized with sodium caseinate and of the hydrogels prepared from them by acid-induced gelation

Structural characterization of nanoemulsions stabilized with sodium caseinate and of the hydrogels prepared from them by acid-induced gelation

Hydrogels obtained by acidification with glucono-δ-lactone (GDL), starting from nanoemulsions formulated with different concentrations of sodium caseinate (1–4 wt%) or 4 wt% sodium caseinate and sucrose (2–8 wt%), were prepared with the aim of quantifying structural parameters of both, initial nanoe...

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Bibliographic Details
Main Authors: Juan Manuel Montes de Oca-Avalos, Cristián Huck-Iriart, Virginia Borroni, Karina Dafne Martínez, Roberto Jorge Candal, María Lidia Herrera
Format: Article
Language:English
Published: Elsevier 2020-11-01
Series:Current Research in Food Science
Subjects:
Nanostructure
SAXS
Guinier-porod model
Nanoemulsion
Hydrogel
Online Access:http://www.sciencedirect.com/science/article/pii/S2665927120300174

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http://www.sciencedirect.com/science/article/pii/S2665927120300174

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