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 SM ISO690:2012STURZA, Rodica, VEREJAN, Ana. The interaction iron – casein in food emulsion. In: Modern Technologies in the Food Industry, Ed. 3, 20-22 octombrie 2016, Chişinău. Chisinau, Republic of Moldova: Tehnica-Info, 2016, pp. 387-394. |
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| Modern Technologies in the Food Industry 2016 | ||||||
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Conferința "Modern Technologies in the Food Industry" 3, Chişinău, Moldova, 20-22 octombrie 2016 | ||||||
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| Pag. 387-394 | ||||||
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The work presents the study over typical food oil-in-water emulsions fortified with inorganic iron introduced as ferrous sulfate and animal proteins represented by caseins. The study includes the analysis of electro-chemical properties of emulsions depending on the environmental factors and emulsions’ stabilization by proteins as emulsifying agents. |
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| Cuvinte-cheie emulsion, caseins, iron, creaming index, redox and electrokinetic’s potential |
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