Determination of emulsifying properties of chicken egg white and dehydrated egg white in different vegetable oils and ion concentration

Determination of emulsifying properties of chicken egg white and dehydrated egg white in different vegetable oils and ion concentration

Emulsifying properties of oil in water emulsions using chicken egg white and dried egg white as an emulsifying agent were investigated using the conductivity technique. Changes in emulsion conductivity were recorded during and after homogenization and interpreted in terms of properties related to t...

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Bibliographic Details
Main Author:	Gisele Cristina Rabelo Silva
Format:	Article
Language:	English
Published:	Instituto Federal de Educação, Ciência e Tecnologia do Amapá 2020-07-01
Series:	Journal of Bioenergy and Food Science
Subjects:	conductivity emulsifying activity emulsion stability proteins; salt; canola corn
Online Access:	http://periodicos.ifap.edu.br/index.php/JBFS/article/download/302/291

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