Composite structure formation in whey protein stabilized O/W emulsions. I. Influence of the dispersed phase on viscoelastic properties

Study of commodity properties of food em

Study of commodity properties of food emulsions Part 1. The effect of dispersion medium composition on kinetic stability of O/W emulsions containing proteins, acidic polysaccharides and calcium salts

✍ Semënov, S. G. ;Braudo, E. E. ;Yaroshenko, Yu. F. ;Zharikova, G. G. ;Tolstoguzov 📂 Article 📅 1982 🏛 John Wiley and Sons 🌐 English ⚖ 493 KB 👁 1 views

## Abstract The effect of concentrations of acidic polysaccharide and calcium ions on the kinetic stability, viscosity and dispersity of protein‐containing O/W emulsions is studied. Variation of kinetic stability of the emulsions studied is independent of dispersion composition. In a wide range of