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Protein-stabilized emulsions

✍ Scribed by David S Home


Publisher
Elsevier Science
Year
1996
Tongue
English
Weight
737 KB
Volume
1
Category
Article
ISSN
1359-0294

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Proteins are widely used as emulsifiers to facilitate the formation, improve the stability and provide specific physicochemical properties to oil-in-water emulsions. There have been a number of recent advances in the understanding of the ability of various types of proteins to provide these function

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mixer. In a high-pressure homogenizer, the oil and water Coalescence rate constants in a high-pressure homogenizer were mixture is subjected to intense turbulent and shear flow inferred for pure emulsions of a neutrally buoyant mixture of fields. Turbulence is the predominant mechanism for emulsicar

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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.