Effect of Persian gum concentration, oil content, whey protein concentrate, and pH on the stability of emulsions prepared by ultrasonic homogenizer
In this study, the effect of Persian gum (PG) concentration (0.25-1%), oil-phase volume (5-15%), the presence of whey protein concentrate (WPC) 1%, pH (3.5–8), and storage time (up to 20 days) on the stability, rheological properties, particle size distribution, as well as microstructure of emulsion...
| Main Authors: | , , |
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| Format: | Article |
| Language: | fas |
| Published: |
Research Institute of Food Science and Technology
2012-12-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://journals.rifst.ac.ir/article_67131_081c59387fcca88f81f40cc2126ae3a9.pdf |