Prediction of Emulsion Instability from Emulsion Composition and Physicochemical Properties of Proteins
Emulsion instability at 37, 45 and 60°C of soy protein‐stabilized emulsions of variable protein‐oil concentration were systematically investigated. A regression model for prediction of emulsion instability was derived. The variables were functions of the relationship between the water and oil absorb...
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| Autores principales: | ELIZALDE, B.E., PILOSOF, A.M.R., BARTHOLOMAI, G.B. |
|---|---|
| Formato: | JOUR |
| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_00221147_v56_n1_p116_ELIZALDE |
| Aporte de: |
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