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Enzymatic Hydrolysis of Milk Proteins Used for Emulsion Formation. 2. Effects of Calcium, pH, and Ethanol on the Stability of the Emulsions

โœ Scribed by Agboola, Samson O.; Dalgleish, Douglas G.

Book ID
120273568
Publisher
American Chemical Society
Year
1996
Tongue
English
Weight
272 KB
Volume
44
Category
Article
ISSN
0021-8561

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Effects of pH and Ethanol on the Kinetic
Effects of pH and Ethanol on the Kinetics of Destabilisation of Oil-in-Water Emulsions Containing Milk Proteins
โœ Agboola, Samson O; Dalgleish, Douglas G ๐Ÿ“‚ Article ๐Ÿ“… 1996 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 740 KB

Soya oil-in-water emulsions (1 : 4, viv) were prepared using sodium caseinate or 8-lactoglobulin ( 5 or 10 g litre-') as the surfactant. The kinetics of aggregation induced by pH changes or the addition of ethanol were measured by light scattering in diluted systems either under shear or quiescent c