Dynamic viscosity, centrifugation test and kinetic investigation in emulsions with pumpkin oil
Gandova Vanya, Petrova Ivalina, Tasheva Stanislava and 1 more
BIO Web of Conferences · 2022
doi:10.1051/bioconf/20224501002 (opens in a new tab)
We email you when a new notice or a question about this paper appears.
Abstract
The emulsion stability of different pumpkin O/W emulsions was investigated. Preparation of emulsions were performed with oil phase between 10 and 40 percent, water and soybean protein isolate. To determine emulsion properties different methods were used. Density, viscosity, centrifugation tests and spectroscopic measurements were performed for their investigations. The emulsions were stored for two weeks to determine their kinetic. Influence of the oil phase was presented and connected with the stability of them.
Abstract licence: CC BY
Reads
Read by people on this page
None yet.
Checked or read by AI through naulon
None yet.
A person counts once a day per paper. We keep no cookie and no address: a reader is a hash that changes every day. Any month under five reads shows no number.
Are you an author?
Is this your paper?
Claim it to add your note and be paid when agents cite it. Free.