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Effect of emulsifier type and homogenization temperature and pressure on physical properties of peanut extract

✍ Scribed by ISMAIL Y.S. RUSTOM; MIGUEL H. LÓPEZ-LEIVAL; BABOO M. NAIR

Book ID
108820531
Publisher
John Wiley and Sons
Year
2007
Tongue
English
Weight
543 KB
Volume
30
Category
Article
ISSN
0950-5423

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This work investigates the fundamental properties of emulsiÐers 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-Ðed with seven di †erent emulsiÐers ; two proteins ; sodium caseinate and wh