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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| Format: | article |
| Langue: | EN |
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Taylor & Francis Group
2019
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| Accès en ligne: | https://doaj.org/article/85ff0b4b5c05441aaf1e3c9421f518d5 |
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