Stability and rheological behavior of coconut oil-in-water emulsions formed by biopolymers

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...

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Bibliographic Details
Main Authors:	Eliana da Silva Gulão, Clitor Junior Fernandes de Souza, Angélica Ribeiro da Costa, Maria Helena Miguez da Rocha-Leão, Edwin Elard Garcia-Rojas
Format:	Article
Language:	English
Published:	Associação Brasileira de Polímeros 2018-11-01
Series:	Polímeros
Subjects:	emulsion stability oil-in-water emulsion polymers emulsifiers
Online Access:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0104-14282018005006107&lng=en&tlng=en

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