RHEOLOGICAL PROPERTIES OF O W EMULSIONS STABILIZED BY SOYBEAN TOTAL GLOBULINS/

Authors
BOGRACHEVA TY TOLSTOGUZOV VB
Citation
Ty. Bogracheva et Vb. Tolstoguzov, RHEOLOGICAL PROPERTIES OF O W EMULSIONS STABILIZED BY SOYBEAN TOTAL GLOBULINS/, Die Nahrung, 38(2), 1994, pp. 113-120
Citations number
10
Categorie Soggetti
Food Science & Tenology
Journal title
Die Nahrung → ACNP
ISSN journal
0027769X
Volume
38
Issue
2
Year of publication
1994
Pages
113 - 120
Database
ISI
SICI code
0027-769X(1994)38:2<113:RPOOWE>2.0.ZU;2-F
Abstract
O/W emulsions, stabilized by soybean globulins, are able to posses a s hear strength limit as well as the capacity for thixotropic recovery. The pseudoplastic properties of the emulsions depend on the NaCl conce ntration. Shear strength limit and emulsion elasticity index have maxi mum at a salt concentration of 0.12 mol/l.