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DISPERSION STATE OF PROTEIN-STABILIZED EMULSIONS : II: Effect of Sodium Chloride on Stability of Oil-in-Water Systems

✍ Scribed by TOMOYOSHI MITA; EIKO IGUCHI; KENICHI YAMADA; SACHIO MATSUMOTO‡; DAIZO YONEZAWA

Book ID
111345661
Publisher
John Wiley and Sons
Year
1974
Tongue
English
Weight
396 KB
Volume
5
Category
Article
ISSN
0022-4901

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We report on shear rheological measurements at 30°C of fine oil-in-water emulsions (volume-surface average diameter < 0.5 #m) prepared at pH 6.8 with sodium caseinate as the sole emulsifier (1-6 wt%) and n-tetradecane as the dispersed phase (10, 35, or 45 vol%). Strong sensitivity of theological beh