Prediction of Emulsion Instability from Emulsion Composition and Physicochemical Properties of Proteins

Emulsion instability at 37, 45 and 60°C of soy protein‐stabilized emulsions of variable protein‐oil concentration were systematically investigated. A regression model for prediction of emulsion instability was derived. The variables were functions of the relationship between the water and oil absorb...

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Publicado: 1991
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v56_n1_p116_ELIZALDE
http://hdl.handle.net/20.500.12110/paper_00221147_v56_n1_p116_ELIZALDE
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spelling paper:paper_00221147_v56_n1_p116_ELIZALDE2023-06-08T14:46:14Z Prediction of Emulsion Instability from Emulsion Composition and Physicochemical Properties of Proteins Emulsion instability at 37, 45 and 60°C of soy protein‐stabilized emulsions of variable protein‐oil concentration were systematically investigated. A regression model for prediction of emulsion instability was derived. The variables were functions of the relationship between the water and oil absorbed by the protein and total water and oil in the emulsion. The regression model derived for soy protein stabilized emulsions was suitable for predicting emulsion instability of many other protein stabilized emulsions. Knowledge of water‐and‐oil‐absorption capacity of the protein and composition of the emulsion would allow a rapid prediction of emulsion instability. Copyright © 1991, Wiley Blackwell. All rights reserved 1991 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v56_n1_p116_ELIZALDE http://hdl.handle.net/20.500.12110/paper_00221147_v56_n1_p116_ELIZALDE
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
description Emulsion instability at 37, 45 and 60°C of soy protein‐stabilized emulsions of variable protein‐oil concentration were systematically investigated. A regression model for prediction of emulsion instability was derived. The variables were functions of the relationship between the water and oil absorbed by the protein and total water and oil in the emulsion. The regression model derived for soy protein stabilized emulsions was suitable for predicting emulsion instability of many other protein stabilized emulsions. Knowledge of water‐and‐oil‐absorption capacity of the protein and composition of the emulsion would allow a rapid prediction of emulsion instability. Copyright © 1991, Wiley Blackwell. All rights reserved
title Prediction of Emulsion Instability from Emulsion Composition and Physicochemical Properties of Proteins
spellingShingle Prediction of Emulsion Instability from Emulsion Composition and Physicochemical Properties of Proteins
title_short Prediction of Emulsion Instability from Emulsion Composition and Physicochemical Properties of Proteins
title_full Prediction of Emulsion Instability from Emulsion Composition and Physicochemical Properties of Proteins
title_fullStr Prediction of Emulsion Instability from Emulsion Composition and Physicochemical Properties of Proteins
title_full_unstemmed Prediction of Emulsion Instability from Emulsion Composition and Physicochemical Properties of Proteins
title_sort prediction of emulsion instability from emulsion composition and physicochemical properties of proteins
publishDate 1991
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v56_n1_p116_ELIZALDE
http://hdl.handle.net/20.500.12110/paper_00221147_v56_n1_p116_ELIZALDE
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