Stability and rheological behavior of coconut oil-in-water emulsions formed by biopolymers
Abstract Proteins are frequently used as emulsifiers and stabilizers. In this work, two proteins with different isoelectric points were used: lactoferrin and ovalbumin. Solutions containing different proteins ratios, with different pH values, were stored for 7 days at 25 °C to analyze the system st...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Associação Brasileira de Polímeros
2018-11-01
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| Series: | Polímeros |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0104-14282018005006107&lng=en&tlng=en |