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Optimization of the composition of low-fat oil-in-water emulsions stabilized by white lupin protein

✍ Scribed by A. Raymundo; J. M. Franco; J. Empis; I. Sousa

Book ID
107490363
Publisher
Springer-Verlag
Year
2002
Tongue
English
Weight
215 KB
Volume
79
Category
Article
ISSN
0003-021X

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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