ESR study on the stability of W/O gel-emulsions
โ Scribed by V. Rajagopalan; C. Solans; H. Kunieda
- Publisher
- Springer
- Year
- 1994
- Weight
- 978 KB
- Volume
- 272
- Category
- Article
- ISSN
- 0340-255X
No coin nor oath required. For personal study only.
๐ SIMILAR VOLUMES
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
The dynamic stability of 50% W/O emulsions prepared from vegetable oil was measured as a function of the concentration of the emulsifier monoBnoleylglycero1. Four concentration regimes were detected. Homogeneous emulsions could not be made at very low concentrations, while homogeneous emulsions with
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.