Stability and rheology of concentrated of concentrated O/W emulsions based on soybean oil/palm kernel olein blends.

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Stability and rheology of concentrated of concentrated O/W emulsions based on soybean oil/palm kernel olein blends.

Droplet size distribution and rheological properties of egg yolk-stabilized emulsions were studied before and after storage (25 °C, 30 days). The dispersed phase (70%) of the emulsions was based on soybean oil (SBO) and 10–40% palm kernel olein (PKO) replacements of SBO. Replacement of PKO resulted...

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Bibliographic Details
Main Authors:	Ibrahim, Nor Hayati, Che Man, Yaakob, Tan, Chin Ping, Idris, Nor Aini
Format:	Article
Language:	English English
Published:	Elsevier 2007
Online Access:	http://psasir.upm.edu.my/id/eprint/7142/ http://psasir.upm.edu.my/id/eprint/7142/1/Stability%20and%20rheology%20of%20concentrated%20of%20concentrated%20O.pdf

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