Search results for: Rotimi E. Aluko
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Characterization of oil-in-water emulsions stabilized by hen's egg yolk granule
Food Hydrocolloids > 1998 > 12 > 2 > 203-210
Egg yolk granule proteins at pH 4.0, 7.0 and 9.0 were used to stabilize oil-in-water emulsions containing pure triolein. Average particle size of the emulsified droplets decreased with increase in protein concentration. Concentration of protein at the interface was greater for emulsions made at pH 4.0 than at pH 7.0 and 9.0, a result attributed to formation of lipoprotein dimers at pH 4.0. On the...
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