Preparation and characterization of sodium caseinate/xanthan gum complexes in acidic conditions and their use for the stabilization of oil-in-water emulsions

dc.contributor.author	Bouziane, Houria
dc.contributor.author	Seddari, Soumia
dc.date.accessioned	2024-11-27T07:58:08Z
dc.date.available	2024-11-27T07:58:08Z
dc.date.issued	2024-01-27
dc.description.abstract	n this work, complexes formed by sodium caseinate (NaCn) and xanthan gum (XG) were tested as novel natural stabilizers. They were prepared at pH 4, using a constant concentration of XG (0.4%) and different NaCn concentrations. Then, they were characterized in terms of turbidity, surface tension (ST), and rheology. The acquired results indicated that the ST of NaCn solution and NaCn/XG dispersion decreases with NaCn concentration. In addition, the ST of NaCn/XG is higher than that of NaCn solution indicating interactions between NaCn and XG. In addition, the turbidity of the dispersions increases while ST decreases with NaCn concentration. Fourier transform spectroscopy (FTIR) spectra confirmed the formation of a complex between NaCn and XG through	fr_FR
dc.identifier.citation	Technologie	fr_FR
dc.identifier.govdoc	A75.54
dc.identifier.uri	https://dspace.univ-medea.dz/handle/123456789/12328
dc.language.iso	en	fr_FR
dc.subject	Emulsions	fr_FR
dc.subject	complexation	fr_FR
dc.subject	rheology	fr_FR
dc.subject	sodium caseinate	fr_FR
dc.subject	xanthan gum	fr_FR
dc.subject	stability	fr_FR
dc.title	Preparation and characterization of sodium caseinate/xanthan gum complexes in acidic conditions and their use for the stabilization of oil-in-water emulsions	fr_FR
dc.type	Article	fr_FR

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