Effect of Lallemantia royleana seed gum and whey protein concentrate on stability of oil-in-water emulsion
The purpose of this study was to investigate the effect of Lallemantia royleana seed gum on the properties of oil-in-water emulsions stabilized by whey protein using “Response Surface Methodology (RSM)”. For this purpose, emulsions with different whey protein concentrates (0.5_ 3%), seed gum (0 - 0....
| Main Authors: | , , , |
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| Format: | Article |
| Language: | fas |
| Published: |
Research Institute of Food Science and Technology
2013-09-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://journals.rifst.ac.ir/article_66575_9b8c97b8b3b64137a69411adc8c426a5.pdf |