|
Titre :
|
Coalescence index of protein-stabilized emulsions
|
|
Auteurs :
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M. Britten ;
H. Giroux
|
|
Type de document :
|
article/chapitre/communication
|
|
Année de publication :
|
1991
|
|
Format :
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p.792-795
|
|
Langues:
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= Anglais
|
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Catégories :
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TECHNOLOGIE ALIMENTAIRE
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Mots-clés:
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EMULSION
;
PROTEINE
;
TURBIDITE
;
CORPS GRAS
;
CASEINE
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Résumé :
|
A simple method is proposed to estimate coalescence stability of protein-stabilized emulsions. Coalescence was accelerated through agitation and measured by change in emulsion turbidity over time. A coalescence index (CI) was determined and used to compare emulsions stabilized with casein, whey (WPI) and soy protein isolates (SPI). CI increased when stirring rate increased. Casein produced more stable emulsions, followed by WPI and SPI.
|
|
Source :
|
Journal of food science, vol Vol.56, n°3
|
