Work

Determination of viscosity in O/W emulsions and correlation with prime oil phase

Year: 2021

Type: conference-paper

Abstract: Oil-in-water (O/W) emulsions with 10%, 20%, 30% and 40% oil were prepared using soybean protein isolate (SI) 1, 2 and 3% as stabilizer. Viscosity of emulsions was determined. Microscope observation of all emulsions immediately after preparation was performed. Correlation among viscosity, emulsion droplet size and percents of oil phase were found. Emulsions prepared with high percent oil exhibit smaller average droplet size and greater stability.

Source: IOP Conference Series Materials Science and Engineering

DOI: 10.1088/1757-899x/1031/1/012090

Authors: S Tz Tasheva, V D Gandova, I G Petrova, K Z Dobreva

Institutions: University of Food Technologies, Technical University of Sofia, Trakia University

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: diamond

OpenAlex ID: W3129840682

FWCI:

Cites: 12

Cited by:

Related to: 10