Effect of sodium caseinate concentration and sonication amplitude on the stability and physical characteristics of homogenized coconut milk

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Effect of sodium caseinate concentration and sonication amplitude on the stability and physical characteristics of homogenized coconut milk

The ultrasonic homogenization of coconut milk with added sodium caseinate (SC) was carried out to reduce the fat globules size and stabilize the emulsion. The coconut milk was mixed with SC at different concentrations from 0.5% to 2% w/w. The sonication was conducted at different sonication amplitud...

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Bibliographic Details
Main Authors:	Abdullah, Zalizawati, Taip, Farah Saleena, Mustapa Kamal, Siti Mazlina, Abdul Rahman, Ribhan Zafira
Format:	Article
Language:	English
Published:	Wiley 2018
Online Access:	http://psasir.upm.edu.my/id/eprint/72450/ http://psasir.upm.edu.my/id/eprint/72450/1/Effect%20of%20sodium%20caseinate%20concentration%20and%20sonication%20amplitude%20.pdf

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