Article ID Journal Published Year Pages File Type
10376024 Food Hydrocolloids 2005 6 Pages PDF
Abstract
The formation and stabilisation of W/O emulsions prepared with the phosphatidylcholine depleted lecithin was supported by the addition of WPI with medium surface activity at the W/O interface. In comparison, the proteins gelatine or SC, which rapidly reduce surface tension at W/O interfaces had a detrimental effect on W/O emulsions otherwise stabilized by lecithin.
Keywords
Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
Preview
Stability of water-in-oil-emulsions containing phosphatidylcholine-depleted lecithin
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