Antioxidant and physicochemical properties of blended films based on gelatin-sodium caseinate activated with natural extracts
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Applied Polymer Science"
DOI: 10.1002/app.44467
Abstract: Blend films of pigskin gelatin (GEL) and sodium caseinate (SCas) with boldo (B), guarana (G), cinnamon (C), or rosemary (R) extracts added were studied. SCas and extracts addition in blend films significantly increased the gloss… read more here.
Keywords: blend films; sodium caseinate; scas; blended films ... See more keywords
Effects of the geometry of reinforcement on physical properties of sodium caseinate/TiO2 nanocomposite films for applications in food packaging
Sign Up to like & getrecommendations! Published in 2023 at "Biopolymers"
DOI: 10.1002/bip.23531
Abstract: Plastic materials for food packaging are being replaced by biodegradable films based on biopolymers due to the adverse effects they have had on animal life and the environment. In this study, nanocomposite films containing 2.5… read more here.
Keywords: physical properties; food packaging; geometry; sodium caseinate ... See more keywords
Eugenol Nanoencapsulated by Sodium Caseinate: Physical, Antimicrobial, and Biophysical Properties
Sign Up to like & getrecommendations! Published in 2017 at "Food Biophysics"
DOI: 10.1007/s11483-017-9509-0
Abstract: To improve the application of essential oils as natural antimicrobial preservatives, the objective of the present study was to determine physical, antimicrobial, and biophysical properties of eugenol after nanoencapsulation by sodium caseinate (NaCas). Emulsions were… read more here.
Keywords: eugenol; sodium caseinate; physical antimicrobial; biophysical properties ... See more keywords
Using highly recyclable sodium caseinate to enhance lignocellulosic hydrolysis and cellulase recovery.
Sign Up to like & getrecommendations! Published in 2020 at "Bioresource technology"
DOI: 10.1016/j.biortech.2020.122974
Abstract: Most additives that capable of enhancing enzymatic hydrolysis of lignocellulose are petroleum-based, which are not easy to recycle with poor biodegradability. In this work, highly recyclable and biodegradable sodium caseinate (SC) was used to enhance… read more here.
Keywords: sodium caseinate; enhance lignocellulosic; lignocellulosic hydrolysis; hydrolysis ... See more keywords
The effect of edible coating based on Arabic gum, sodium caseinate and essential oil of cinnamon and lemon grass on guava.
Sign Up to like & getrecommendations! Published in 2018 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.11.104
Abstract: The effect of five coating formulations viz.: (A) 5% Arabic gum (AG)+1% sodium caseinate (SC)+1% cinnamon oil (CE); (B) 5% AG + 1% SC + 2% CE; (C) 5% AG + 1% SC + 1% lemongrass oil (LG); (D) 5% AG + 1% SC + 2% LG;… read more here.
Keywords: sodium caseinate; arabic gum; guava; effect ... See more keywords
Low Methoxyl pectin / sodium caseinate complexing behavior studied by isothermal titration calorimetry
Sign Up to like & getrecommendations! Published in 2019 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2018.10.006
Abstract: Abstract The formation of Low Methoxyl pectin (LMP)/sodium caseinate (CAS) complexes was studied at different pHs by measuring transmittance, phase separation and ζ-potential. At the different tested CAS/LMP ratios, insoluble complexes, soluble complexes and biopolymer… read more here.
Keywords: insoluble complexes; sodium caseinate; sodium; methoxyl pectin ... See more keywords
Solid lipid nanoparticles stabilized by sodium caseinate and lactoferrin
Sign Up to like & getrecommendations! Published in 2019 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2018.12.025
Abstract: Abstract Tristearin solid lipid nanoparticles were produced by the solvent displacement technique using native and dissociated sodium caseinate or lactoferrin as natural surfactants in different concentrations. All particles showed nanometric size and monomodal distribution, but… read more here.
Keywords: nanoparticles stabilized; sodium caseinate; sodium; lipid nanoparticles ... See more keywords
Complexation between sodium caseinate and gallic acid: Effects on foam properties and interfacial properties of foam
Sign Up to like & getrecommendations! Published in 2020 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2019.105365
Abstract: Abstract The impact of gallic acid (GA) treatment on the adsorption behavior at the air/water interface and foam properties of sodium caseinate (SC) was investigated. The surface hydrophobicity and negative charge of SC were significantly… read more here.
Keywords: air water; foam properties; sodium caseinate; gallic acid ... See more keywords
Strategies to improve the physical stability of sodium caseinate stabilized emulsions: A literature review
Sign Up to like & getrecommendations! Published in 2021 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2021.106853
Abstract: Abstract Sodium caseinate (NaCas) is widely used as an emulsifier to stabilize emulsions via electrostatic and steric repulsion. However, the stability of NaCas-stabilized emulsions is affected by various compositional and environmental factors, e.g., pH, temperature,… read more here.
Keywords: stabilized emulsions; emulsion; sodium caseinate; stability ... See more keywords
Sodium caseinate reduces the swelling of konjac flour: A further examination
Sign Up to like & getrecommendations! Published in 2021 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2021.106923
Abstract: Abstract Konjac flour can quickly swell and dissolve in a short time, leading to extremely high viscosity and easily agglomerative phenomenon. Such characters limit its application as ingredients in brewed foods and there is a… read more here.
Keywords: milk; swelling konjac; sodium caseinate; konjac flour ... See more keywords
Effect of Ohmic heating on functionality of sodium caseinate - A relationship with protein gelation.
Sign Up to like & getrecommendations! Published in 2019 at "Food research international"
DOI: 10.1016/j.foodres.2018.08.087
Abstract: Sodium caseinate (NaCAS) is widely used in the food industry to provide nutritional and functional benefits. This work deals with the effects of applying moderate electric fields (MEF) of different intensity - ranging from 2 V·cm-1… read more here.
Keywords: sodium caseinate; effect ohmic; ohmic heating;