the influence of basil seed gum concentration on the stability, particle size and rheological properties of oil-in- water emulsion stabilized by whey protein isolate

in this study the effect of basil seed gum (bsg) concentration (0%, 0.005%, 0.02%, 0.08%, 0.15% and 0.3% w/w) on the stability, particle size distribution and rheological properties of o/w emulsion stabilized by whey protein isolate (0.5% w/w) was investigated at neutral ph. the emulsion prepared by using a sonicator with a nominal power output of 150 w and an operating frequency of 20 khz. sonication of samples was carried out in a temperature-controlled chamber at a constant temperature of 20 ºc for 6minutes. the results of stability showed that after 28 days the highest and the lowest creaming index was related to the emulsion with 0.3% and 0.15% basil seed gum (w/w), respectively. rheological data showed that all model emulsions exhibit non-newtonian shear–thinning flow behaviors (n