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The effect of emulsifier concentration on the lubricating properties of oil-in-water emulsions

✍ Scribed by A. Cambiella; J. M. Benito; C. Pazos; J. Coca; M. Ratoi; H. A. Spikes

Book ID
106550997
Publisher
Springer US
Year
2006
Tongue
English
Weight
352 KB
Volume
22
Category
Article
ISSN
1023-8883

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This work investigates the fundamental properties of emulsiÐers that may contribute to the fat-associated sensory attributes of emulsions. Model oil-in-water emulsions were prepared with 0, 12, 24, 36 and 48% oil and emulsi-Ðed with seven di †erent emulsiÐers ; two proteins ; sodium caseinate and wh