Stability and rheological behavior of coconut oil-in-water emulsions formed by biopolymers
Abstract Proteins are frequently used as emulsifiers and stabilizers. In this work, two proteins with different isoelectric points were used: lactoferrin and ovalbumin. Solutions containing different proteins ratios, with different pH values, were stored for 7 days at 25 °C to analyze the system st...
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| Principais autores: | , , , , |
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| 格式: | Artigo |
| 语言: | Inglês |
| 出版: |
Associação Brasileira de Polímeros
2018-11-01
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| 丛编: | Polímeros |
| 主题: | |
| 在线阅读: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0104-14282018005006107&lng=en&tlng=en |
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