Effects of Oil-Dispersed Phase Composition and Selected Polysaccharides on the Physical Properties and Stability of Soybean-Palm Kernel Olein Blend Oil-In-Water Emulsions Model System
An oil-in-water (O/W) emulsion is a system that consists of oil droplets dispersed in an aqueous continuous phase. Soybean oil (SBO) is commonly being used as oildispersed phases in many O/W-based food products. The products sometimes exhibit poor physical properties and stability against tempera...
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| Format: | Thesis |
| Language: | English English |
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2008
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| Online Access: | http://psasir.upm.edu.my/id/eprint/5342/1/FSTM_2008_6A.pdf |