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...

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Autores principales: Oladayo Adeyi, Daniel I.O. Ikhu-Omoregbe, Victoria Adaora Jideani
Formato: article
Lenguaje:EN
Publicado: Taylor & Francis Group 2019
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Acceso en línea:https://doaj.org/article/85ff0b4b5c05441aaf1e3c9421f518d5
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