Stabilization of multilayer emulsion as influenced by sweet potato pectin concentration, pH and salt
This study aimed to investigate the effect of sweet potato pectin concentration, pH and salt on the stability of whey protein isolate (WPI)-stabilized oil-in-water emulsion. Primary emulsion stabilized by WPI was produced by homogenization using Microfluidizer. Sweet potato pectin was added to the p...
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| Format: | Article |
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Niscair Publications
2019
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