Effects of Water Soluble Materials on W/O Primary Food Emulsion Stability

Effects of Water Soluble Materials on W/O Primary Food Emulsion Stability

W ater-in-oil w/o primary food emulsions are often used for encapsulation of bioactive food ingredients or preparing multiple emulsions, however there is a lack of study about evaluation of stability of these emulsions by adding food materials in the dispersed phase. In this study, water-in-olive...

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Bibliographic Details
Main Authors: Hulya Cakmak, Seher Kumcuoglu, Sebnem Tavman
Format: Article
Language:English
Published: Hitit University 2019-06-01
Series:Hittite Journal of Science and Engineering
Subjects:
w/o
stability
electrical conductivity
viscosity
freezing.
Online Access:https://dergipark.org.tr/tr/download/article-file/1506573

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