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Sodium caseinate
14
"Synergistic effect of casein glycomacropeptide on sodium caseinate foaming properties" (2017) Morales, R.; Martinez, M.J.; Pilosof, A.M.R. Colloids and Surfaces B: Biointerfaces. 159:501-508
"Synergistic effect of casein glycomacropeptide on sodium caseinate foaming properties" (2017) Morales, R.; Martinez, M.J.; Pilosof, A.M.R. Colloids and Surfaces B: Biointerfaces. 159:501-508
"Synergistic effect of casein glycomacropeptide on sodium caseinate foaming properties" (2017) Morales, R.; Martinez, M.J.; Pilosof, A.M.R. Colloids and Surfaces B: Biointerfaces. 159:501-508
"New insights about flocculation process in sodium caseinate-stabilized emulsions" (2016) Huck-Iriart, C.;Montes-de-Oca-Ávalos, J.;Herrera, M.L. (...)Linares-Torriani, I. Food Research International. 89:338-346
"New insights about flocculation process in sodium caseinate-stabilized emulsions" (2016) Huck-Iriart, C.;Montes-de-Oca-Ávalos, J.;Herrera, M.L. (...)Linares-Torriani, I. Food Research International. 89:338-346
"Impact of casein glycomacropeptide on sodium caseinate self-assembly and gelation" (2015) Morales, R.; Martinez, M.J.; Pilosof, A.M.R. International Dairy Journal. 49:30-36
"Effect of Aqueous Phase Composition on Stability of Sodium Caseinate/Sunflower oil Emulsions" (2013) Huck-Iriart, C.; Pizones Ruiz-Henestrosa, V.M.; Candal, R.J.; Herrera, M.L. Food and Bioprocess Technology. 6(9):2406-2418
"Effect of Aqueous Phase Composition on Stability of Sodium Caseinate/Sunflower oil Emulsions" (2013) Huck-Iriart, C.; Pizones Ruiz-Henestrosa, V.M.; Candal, R.J.; Herrera, M.L. Food and Bioprocess Technology. 6(9):2406-2418
"Structures and stability of lipid emulsions formulated with sodium caseinate" (2011) Huck-Iriart, C.; Álvarez-Cerimedo, M.S.; Candal, R.J.; Herrera, M.L. Current Opinion in Colloid and Interface Science. 16(5):412-420
"Structures and stability of lipid emulsions formulated with sodium caseinate" (2011) Huck-Iriart, C.; Álvarez-Cerimedo, M.S.; Candal, R.J.; Herrera, M.L. Current Opinion in Colloid and Interface Science. 16(5):412-420
"Stability of emulsions formulated with high concentrations of sodium caseinate and trehalose" (2010) Álvarez Cerimedo, M.S.; Iriart, C.H.; Candal, R.J.; Herrera, M.L. Food Research International. 43(5):1482-1493
"Stability of emulsions formulated with high concentrations of sodium caseinate and trehalose" (2010) Álvarez Cerimedo, M.S.; Iriart, C.H.; Candal, R.J.; Herrera, M.L. Food Research International. 43(5):1482-1493
"Microencapsulation of a low-trans fat in trehalose as affected by emulsifier type" (2008) Cerimedo, M.S.A.; Cerdeira, M.; Candal, R.J.; Herrera, M.L. JAOCS, Journal of the American Oil Chemists' Society. 85(9):797-807
"Microencapsulation of a low-trans fat in trehalose as affected by emulsifier type" (2008) Cerimedo, M.S.A.; Cerdeira, M.; Candal, R.J.; Herrera, M.L. JAOCS, Journal of the American Oil Chemists' Society. 85(9):797-807