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

Food Research International

Volumn 40, Issue 8, 2007, Pages 1051-1061

  Hayati, Ibrahim Nor ^a   Che Man, Yaakob Bin ^a   Tan, Chin Ping ^a   Aini, Idris Nor ^b  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^b Product Development and Advisory Services Division   (Malaysia)

Author keywords

Coalescence; Droplet size; Emulsion stability; Flocculation; Flow behavior; Palm kernel olein; Soybean oil; Viscoelastic

Indexed keywords

COALESCENCE; DROPS; FLOCCULATION; FLOW OF FLUIDS; VEGETABLE OILS; VISCOELASTICITY;

DROPLET SIZE; EMULSION STABILITY; FLOW BEHAVIOR; PALM KERNEL OLEIN; SOYBEAN OIL;

EMULSIONS;

GLYCINE MAX;

EID: 34547793549     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2007.05.008     Document Type: Article

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