Rheological Properties of Sunflower Oil-in-Water Emulsion Containing Vinegar, Stabilized with Gelatinized Bambara Groundnut Flour
نویسندگان
چکیده
منابع مشابه
Effect of Irradiated Gum Tragacanth on Rheological Properties of Oil in Water Emulsion
Background: Emulsions are thermodynamically unstable systems that can be kinetically stable by adding substances known as emulsifiers and/or thickening agents. By respect to the functional properties of gum tragacanth (GT), and its breakage probability during irradiation treatment, the major aim of this study was to investigate the stability of oil in water emulsion in the presence of different...
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The aim of this research was to assess the effect of fat type and concentration as well as the continuous phase viscosity on the rheological properties of an oil-in-water (O/W) emulsion. Thus, sunflower oil and tallow fat were used as the dispersed phase of the emulsion both at 10 and 50% (w/v) and CMC solutions (at 0.1, 0.3 and 0.5% w/v) were acted as the continuous phase. CMC solutions and em...
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Background Application of topical moisturizers is an essential part of the management of atopic dermatitis (AD). Linoleic acid (LA), the most abundant fatty acid in the epidermis, and its derivatives have an essential role in the structure and function of the epidermal barrier, and their defects are prominent in AD. The aim of this study was to compare the efficacy and safety of two cosmetic pr...
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: International Journal of Engineering Research in Africa
سال: 2018
ISSN: 1663-4144
DOI: 10.4028/www.scientific.net/jera.36.85