Rheological properties of modified starch-whey protein isolate stabilized soursop beverage emulsion systems
The rheological properties of soursop beverage emulsions as a function of main emulsion components, namely modified starch (5–12 % w/w), whey protein isolates (WPI) (0–2 % w/w), soursop flavor oil (5–15 % w/w), and deionized water (67.4–86.4 % w/w) were investigated using a fourcomponent with constr...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Springer
2015
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| Online Access: | http://psasir.upm.edu.my/id/eprint/46182/1/Rheological%20properties%20of%20modified%20starch-whey%20protein%20isolate%20stabilized%20soursop%20beverage%20emulsion%20systems.pdf http://psasir.upm.edu.my/id/eprint/46182/ https://link.springer.com/article/10.1007/s11947-015-1490-3 |
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