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Sodium caseinate as a particulate emulsifier for making indefinitely recycled pH-responsive emulsions

机译：酪蛋白酸钠作为颗粒状乳化剂，用于制造无限期的再循环pH-响应乳液

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Yongkang Xi; Bo Liu; Hang Jiang; Shouwei Yin; To Ngai; Xiaoquan Yang;
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1. Sodium caseinate as a particulate emulsifier for making indefinitely recycled pH-responsive emulsions [J] . Yongkang Xi, Bo Liu, Hang Jiang, Chemical science . 2020,第15期

机译：酪蛋白酸钠作为颗粒状乳化剂，用于制造无限期的再循环pH-响应乳液
2. Physical and oxidative stability of high fat fish oil-in-water emulsions stabilized with sodium caseinate and phosphatidylcholine as emulsifiers [J] . Yesiltas Betul, Garcia-Moreno Pedro J., Sorensen Ann-Dorit M., Food Chemistry . 2019,第MARa15期

机译：酪蛋白酸钠和磷脂酰胆碱作为乳化剂稳定的高脂肪鱼水包油型乳液的物理和氧化稳定性
3. Effect of Tween Emulsifiers on the Shear Stability of Partially Crystalline Oil-in-Water Emulsions Stabilized By Sodium Caseinate [J] . Fuller G. Thomas, Considine Therese, MacGibbon Alastair, Food biophysics . 2018,第1期

机译：吐温乳化剂对酪蛋白酸钠稳定的部分结晶的水包油型乳液的剪切稳定性的影响
4. Properties of emulsions stabilised by sodium caseinate-chitosan complexes [C] . Kyriaki G. Zinoviadou, Elke Scholten, Thomas Moschakis, NIZO dairy conference . 2012

机译：酪蛋白酸钠复合物稳定乳液的性质
5. Characterization of alcohol-containing dairy emulsions: Pseudo-ternary phase diagrams of sodium caseinate-oil-ethanol systems. [D] . Espinosa Martinez, Ginna. 2012

机译：含酒精的乳化乳液的表征：酪蛋白酸钠-油-乙醇系统的伪三元相图。
6. Impact of Type of Sugar Beet Pectin–Sodium Caseinate Interaction on Emulsion Properties at pH 4.5 and pH 7 [O] . Zhang Juyang, Bettina Wolf 2021

机译：甜菜果胶蛋白酸钠酪蛋白酪蛋白酸钠的影响在pH 4.5和pH7中乳液性能
7. Ultra high-pressure homogenized emulsions stabilized by sodium caseinate: effects of protein concentration and pressure on emulsions structure and stability [O] . Hebishy Essam, Buffa Martin, Juan Bibiana, 2016

机译：酪蛋白酸钠稳定的超高压均质乳液：蛋白质浓度和压力对乳液结构和稳定性的影响

Sodium caseinate as a particulate emulsifier for making indefinitely recycled pH-responsive emulsions

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