Flotation stability of OjW emulsions, stabilized by total globulins of soybean and peas increases with an increase in protein concentration and diminishes with NaCl concentration. Stability increases significantly as a result of long emulsion storage (24 h and 72 h) at room temperature, that is most
Electrolyte coagulation and stability of calcium caprylate stabilized o/w emulsions
β Scribed by R. P. Varma; P. Bahadur
- Book ID
- 105306330
- Publisher
- Springer
- Year
- 1975
- Weight
- 414 KB
- Volume
- 253
- Category
- Article
- ISSN
- 0340-255X
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π SIMILAR VOLUMES
OjW emulsions, stabilized by soybean globulins, are able to posses a shear strength limit as well as the capacity for thixotropic recovery. The pseudoplastic properties of the emulsions depend on the NaCl concentration. Shear strength limit and emulsion elasticity index have maximum at a salt concen
The interaction between low methoxy pectin and faba bean globulin or the corresponding acetylated derivative in o/w emulsions is indicated by formation of hydrogen ions. For the globulin this process reaches a maximum within 1 day ; in the case of the acetylated globulin that is valid within 6 days.