Ali Rashidinejad
Riddet Institute Centre of Research Excellence, Massey University, Private Bag 11222, Palmerston North, New Zealand
[ 1 ] - The physical and rheological properties of egg albumin emulsions are influenced by basil seed gum as the stabilizer
In this study, the effect of basil seed gum (BSG) on the stability and rheological properties of egg white albumin (EWA) emulsions was investigated. A constant amount of EWA (0.5% w/v) and different concentrations of BSG (0-0.3% w/v) were used for the manufacture and stabilization of oil-in-water emulsions (30% w/w). The results showed that by increasing BSG concentration, the storage (21 days)...
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