Rheological Properties of Oil-in-Water Emulsions Stabilised with Brown Bambara Groundnut Protein
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چکیده
منابع مشابه
Physical and Rheological Properties of Oil in Water Heat Stable Emulsions Made from Different Stabilizers
Oil in water emulsions have attracted considerable attention in food industry due to their large applications. In this study, the effect of thermal treatment on oil in water emulsions (o/w) containing 40% oil was studied. The emulsions were prepared using xanthan gum, guar gum and carboxymethyl cellulose as stabilizer and polyoxyethylen sorbitan monooleat as emulsifier. A mixture design was use...
متن کاملOil-in-oil emulsions stabilised solely by solid particles.
A brief review of the stabilisation of emulsions of two immiscible oils is given. We then describe the use of fumed silica particles coated with either hydrocarbon or fluorocarbon groups in acting as sole stabilisers of emulsions of various vegetable oils with linear silicone oils (PDMS) of different viscosity. Transitional phase inversion of emulsions, containing equal volumes of the two oils,...
متن کاملrheological properties of oil-in water heat stable emulsions made from different stabilizers
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متن کاملphysical and rheological properties of oil in water heat stable emulsions made from different stabilizers
oil in water emulsions have attracted considerable attention in food industry due to their large applications. in this study, the effect of thermal treatment on oil in water emulsions (o/w) containing 40% oil was studied. the emulsions were prepared using xanthan gum, guar gum and carboxymethyl cellulose as stabilizer and polyoxyethylen sorbitan monooleat as emulsifier. a mixture design was use...
متن کاملSome Engineering and Chemical Properties of Cooked Bambara Groundnut
The effect of cooking duration on the chemical, physical and thermal properties of bambara groundnut were investigated. The samples were analyzed for chemical composition, physical properties (length, width, and thickness, arithmetic mean, geometric mean, sphericity, surface area and aspect ratio) and thermal properties (specific heat capacity, thermal conductivity and thermal diffusivity). Dat...
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ژورنال
عنوان ژورنال: Acta Scientific Nutritional Health
سال: 2019
ISSN: 2582-1423
DOI: 10.31080/asnh.2019.03.0542