This work investigates the fundamental properties of emulsiΓers that may contribute to the fat-associated sensory attributes of emulsions. Model oil-in-water emulsions were prepared with 0, 12, 24, 36 and 48% oil and emulsi-Γed with seven di β erent emulsiΓers ; two proteins ; sodium caseinate and wh
Effect of different antioxidants on lycopene degradation in oil-in-water emulsions
β Scribed by Ricard Bou; Caitlin Boon; Asiamah Kweku; Diana Hidalgo; Eric A. Decker
- Publisher
- John Wiley and Sons
- Year
- 2011
- Tongue
- English
- Weight
- 269 KB
- Volume
- 113
- Category
- Article
- ISSN
- 1438-7697
No coin nor oath required. For personal study only.
π SIMILAR VOLUMES
The formation of stable and persistent emulsions and foams in contact hydrophilic materials, which then partition into the the production and refining of crude petroleum is a challenge aqueous droplets (10, 11). These desalter emulsions must which has defied broad and generic resolution for several
either be homogeneous or heterogeneous, i.e., uncatalyzed or Pulsed nuclear magnetic resonance was used to monitor the catalyzed by some impurity (5). The latter mechanism is of crystallization of supercooled liquid droplets in 30 wt% n-hexadeparticular interest, since heterogeneous nucleation may b
The influence of some structural parameters on wall slip phenomena during the flow of oil-in-water model emulsions has been investigated using geometries with smooth and rough surfaces. A wall slip phenomenon has been quantified as the relative difference between the areas under the flow curves obta