Influence Of Ph And Different Emulsion Components On Stability And Physicochemical Properties Of Canola Oil-In-Water Emulsion

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Influence Of Ph And Different Emulsion Components On Stability And Physicochemical Properties Of Canola Oil-In-Water Emulsion

The main objective of the present study was to investigate the effect of pH (5-7), processing conditions (i.e. pressure, cycle and temperature) and main emulsion components (namely, propylene glycol, caseinate sodium, pectin, sodium chloride and canola oil) on the physicochemical properties of so...

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Bibliographic Details
Main Author:	Rasnani, Negar Mohammadian
Format:	Thesis
Language:	English English
Published:	2010
Subjects:	Emulsions Cooking (Canola oil)
Online Access:	http://psasir.upm.edu.my/id/eprint/12364/ http://psasir.upm.edu.my/id/eprint/12364/1/FSTM_2010_5A.pdf

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