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Determination of stability of food emulsions Part 1. The influence of the type and concentration of protein on creaming stability determined by analytical ultracentrifugation

✍ Scribed by Seifert, A. ;Strenge, K. ;Schultz, M. ;Schmandke, H.

Publisher
John Wiley and Sons
Year
1991
Tongue
English
Weight
530 KB
Volume
35
Category
Article
ISSN
0027-769X

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## 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