Physical stability characteristics of sunflower oil-in-water emulsion containing sodium chloride, stabilized by gelatinized bambara groundnut flour
The influence of sodium chloride salt (NaCl) concentrations on the physical stability of sunflower oil (SFO)-in-water emulsions (40 w/w% SFO) stabilized by 7 w/w% bambara groundnut flour (BGNF) was investigated. Oil droplet sizes and emulsion microstructure were measured microscopically. Physical st...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2019-01-01
|
| Series: | Cogent Engineering |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/23311916.2019.1597405 |