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
Protein-stabilized emulsions
β 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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## Γbstract We prepared concentrated quasi monodisperse hexadecane-in-water emulsions stabilized by various proteins and investigated their rheological properties. Some protein-stabilized emulsions possess remarkably high elasticity and at the same time they are considerably fragile-they exhibit co
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
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.