Stability and rheological properties of corn oil and butter oil emulsions stabilized with texturized whey proteins by supercritical fluid extrusion

Stability and rheological properties of corn oil and butter oil emulsions stabilized with texturized whey proteins by supercritical fluid extrusion

Texturized whey protein powder (tWPC) produced by supercritical fluid extrusion process was used to stabilize butter and corn oil emulsions. The stability of emulsions prepared at various oil concentrations and storage temperatures was investigated. Emulsion morphology was observed by CLSM and quant...

Full description

Bibliographic Details
Main Authors: Ruttarattanamongkol, Khanitta, M., Nor Afizah, Rizvi, Syed S.H.
Format: Article
Language:English
Published: Elsevier 2015
Online Access:http://psasir.upm.edu.my/id/eprint/46372/
http://psasir.upm.edu.my/id/eprint/46372/1/Stability%20and%20rheological%20properties%20of%20corn%20oil%20and%20butter%20oil%20emulsions%20stabilized%20with%20texturized%20whey%20proteins%20by%20supercritical%20fluid%20extrusion.pdf

Similar Items

Similar Items