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Factors which affect oil exchange between oil-in-water emulsion droplets stabilized by whey protein isolate: Protein concentration, droplet size and ethanol

✍ Scribed by D.Julian McClements; Stephanie R. Dungan; J.Bruce German; John E. Kinsella

Book ID: 108029545
Publisher: Elsevier Science
Year: 1993
Tongue: English
Weight: 669 KB
Volume: 81
Category: Article
ISSN: 0927-7757
DOI: 10.1016/0927-7757(93)80247-c

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Evidence of Oil Exchange between Oil-in-Water Emulsion Droplets Stabilized by Milk Proteins

✍ D.Julian McClements; Stephanie R. Dungan; J.Bruce German; John E. Kinsella 📂 Article 📅 1993 🏛 Elsevier Science 🌐 English ⚖ 274 KB

Differential scanning calorimetry has been used to monitor the crystallization of hydrocarbons in oil-in-water emulsions containing a mixture of pure \(n\)-hexadecane droplets ( \(10 \mathrm{wt} \%\) ) and pure octadecane droplets ( \(10 \mathrm{wt} \%\) ) stabilized by either whey protein isolate o