Influence of temperature and ionic conditions on the rheology and droplets characteristics of winged bean protein stabilized oil-inwater emulsion
To explore the potential of winged bean seed protein as a food ingredient, an oil-in water emulsion, [25% (w/w), pH 3] stabilized by the protein (5% solution) was prepared by high-pressure homogenizer and subjected to heat (35–75 °C), cold (4–8 °C) and NaCl (1–4%) conditions alone or in combination,...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Springer
2019
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| Online Access: | http://psasir.upm.edu.my/id/eprint/80263/1/In%EF%AC%82uence%20of%20temperature%20and%20ionic%20conditions%20on%20the%20rheology%20and%20droplets%20characteristics%20of%20winged%20bean%20protein%20stabilized%20oil-inwater%20emulsion.pdf |