✦ LIBER ✦

Rheological properties of O/W emulsions stabilized by soybean total globulins

✍ Scribed by Bogracheva, T. Ya. ;Tolstoguzov, V. B.

Publisher: John Wiley and Sons
Year: 1994
Tongue: English
Weight: 360 KB
Volume: 38
Category: Article
ISSN: 0027-769X
DOI: 10.1002/food.19940380202

No coin nor oath required. For personal study only.

✦ Synopsis

OjW emulsions, stabilized by soybean globulins, are able to posses a shear strength limit as well as the capacity for thixotropic recovery. The pseudoplastic properties of the emulsions depend on the NaCl concentration. Shear strength limit and emulsion elasticity index have maximum at a salt concentration of 0.12 mol/l.

Zusammenfassung

Rheologische Eigenschaften von mit Sojabohnen-Gesamtglobulin stabilisierten O/W-Emulsionen O/W-Emulsionen, die mit Sojabohnenglobulinen stabilisiert worden sind, besitzen einen Scherfestigkeitsgrenzwert sowie die Fahigkei t zur thixotropen Regenerierung. Die pseudoplastischen Eigenschaften der Emulsionen sind stark abhangig von der NaC1-Konzentration. Scherfestigkeitsgrenzwert und Elastizititsindex der Emulsion sind maximal bei einer Salzkonzentration von 0,12 Mol/l.

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