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Stability of oil: Water emulsions of amaranth proteins. Effect of hydrolysis and pH

✍ Scribed by J. Ventureira; E.N. Martínez; M.C. Añón

Book ID
113627882
Publisher
Elsevier Science
Year
2010
Tongue
English
Weight
460 KB
Volume
24
Category
Article
ISSN
0268-005X

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The stability of water-in-Guanipa crude emulsion was studied as a function of pH and the electrolyte concentration of mono-and polyvalent metal chlorides in the initial aqueous phase. The natural crude showed a medium to strong i.r. absorbance from silicon groups indicating that emulsion stability i