Dynamic viscosity, centrifugation test and kinetic investigation in emulsions with pumpkin oil
نویسندگان
چکیده
The emulsion stability of different pumpkin O/W emulsions was investigated. Preparation were performed with oil phase between 10 and 40 percent, water soybean protein isolate. To determine properties methods used. Density, viscosity, centrifugation tests spectroscopic measurements for their investigations. stored two weeks to kinetic. Influence the presented connected them.
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ژورنال
عنوان ژورنال: BIO web of conferences
سال: 2022
ISSN: ['2273-1709', '2117-4458']
DOI: https://doi.org/10.1051/bioconf/20224501002