Optimization of Oleofoam and Protein-Polysaccharide Ratios for Enhanced Physicochemical Characteristics of A/O/W Double Emulsion: Potential Applications in the Food Industry

Optimization of Oleofoam and Protein-Polysaccharide Ratios for Enhanced Physicochemical Characteristics of A/O/W Double Emulsion: Potential Applications in the Food Industry

Preparing air-in-oil-in-water (A/O/W) double emulsion involves two key steps: oleofoam formation and dispersion of the oleofoam in an aqueous solution containing protein as an emulsifier and hydrocolloid as a thickening agent. This study aimed to investigate the effect of oleofoam level and varying...

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Bibliographic Details
Main Authors:	Fayza Hussein Alhasan, Mostafa Mazaheri Tehrani, Mehdi Varidi
Format:	Article
Language:	English
Published:	Ferdowsi University of Mashhad 2024-01-01
Series:	مجله پژوهش‌های علوم و صنایع غذایی ایران
Subjects:	a/o/w double emulsion oleofoam protein-polysaccharide ratios rheological properties
Online Access:	https://ifstrj.um.ac.ir/article_44616_416f0f2055c85c39d8b5c48a471696f6.pdf

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