Stability and rheological properties of corn oil and butter oil emulsions stabilized with texturized whey proteins by supercritical fluid extrusion
Texturized whey protein powder (tWPC) produced by supercritical fluid extrusion process was used to stabilize butter and corn oil emulsions. The stability of emulsions prepared at various oil concentrations and storage temperatures was investigated. Emulsion morphology was observed by CLSM and quant...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2015
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| Online Access: | http://psasir.upm.edu.my/id/eprint/46372/1/Stability%20and%20rheological%20properties%20of%20corn%20oil%20and%20butter%20oil%20emulsions%20stabilized%20with%20texturized%20whey%20proteins%20by%20supercritical%20fluid%20extrusion.pdf http://psasir.upm.edu.my/id/eprint/46372/ http://www.elsevier.com/locate/issn/02608774 |
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http://psasir.upm.edu.my/id/eprint/46372/1/Stability%20and%20rheological%20properties%20of%20corn%20oil%20and%20butter%20oil%20emulsions%20stabilized%20with%20texturized%20whey%20proteins%20by%20supercritical%20fluid%20extrusion.pdfhttp://psasir.upm.edu.my/id/eprint/46372/
http://www.elsevier.com/locate/issn/02608774