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The stability of oil in water emulsions using bovine serum albumin (BSA) as an emulsifying agent was investigated using the conductivity technique. The effect of oil volume fraction (0.25-0.56 v/v) and BSA concentration (0.05-5.00mg/ml) was studied using four vegetable oils, namely corn, olive, soybean and sunflower. In general, it was found that the effect of increasing BSA concentration from 0.05...
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