|
|
|
|
Impact of lipophilic surfactant on the rheology and stability of Water-in-Soybean oil emulsion
|
|
|
|
|
|
|
|
نویسنده
|
iqbal s. ,baloch m.k. ,hameed g. ,naz r.
|
|
منبع
|
journal of the chemical society of pakistan - 2016 - دوره : 38 - شماره : 2 - صفحه:198 -206
|
|
چکیده
|
In order to get long time stability in water-in- soybean oil emulsion the impact of self-structuring lipid,polyglycerol polyricinoleate (pgpr) has been investigated. the rheological and microstructural techniques were employed to characterize the stability and flow behavior of the material. emulsions were prepared from 10-40 wt. % water having 2-8 wt. % polyglycerol polyricinoleate in phosphate buffer (ph 7,nacl 100mm). it has been observed that an increase in water contents led to decrease in stability of emulsion while the impact of polyglycerol polyricinoleate was other way round. the shear viscosity of the system was increased with the increase in water as well as polyglycerol polyricinoleate (pgpr) contents. the stated observations were also in accord with the optical micrographs and were helpful to explain the stability as well as the rheological results. © 2016,chemical society of pakistan. all rights reserved.
|
|
کلیدواژه
|
Food stability; Optical microscopy; Rheology; Self- structuring lipid; Storage time; Water-in-Oil emulsion
|
|
آدرس
|
department of chemistry,gomal university,dera ismail khan,khyber pakhtunkhwa,pakistan,biopolymers and colloids research laboratory,department of food science,university of massachusetts,amherst,ma,united states,department of chemistry,kohat university of science and technology (kust),kohat,khyber pakhtunkhwa, Pakistan, department of chemistry,gomal university,dera ismail khan,khyber pakhtunkhwa, Pakistan, department of chemistry,gomal university,dera ismail khan,khyber pakhtunkhwa, Pakistan, department of chemistry,gomal university,dera ismail khan,khyber pakhtunkhwa, Pakistan
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Authors
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|