| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 604904 | Food Hydrocolloids | 2012 | 8 Pages |
Abstract
⺠Rice protein concentrates have been evaluated as emulsifier. ⺠Interfacial properties were studied as a function of time, concentration and pH. ⺠Interfacial and emulsifying properties strongly depend on pH values. ⺠Interfacial measurements to select optimal conditions to assess emulsion stability.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Colloid and Surface Chemistry
Authors
Alberto Romero, Valérie Beaumal, Elisabeth David-Briand, Felipe Cordobes, Antonio Guerrero, Marc Anton,