Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 9 of 9 for “"Creaming Stability"”.
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Application of fish gelatin in novel emulsion-based delivery systems
… activity at pH 7, leading to enhanced creaming stability of emulsions. When FG was combined with WPI and WPF, it contributed to the formation of a 3D network, thus enhancing the physical stability of emulsions. Additionally, WPI and WPF improved surface activity in binary protein …
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Chemical composition and physical properties of 20% milk fat reformulated creams manufactured from reduced cholesterol butteroil
… viscosity. interfacial area of lipid globules. creaming stability, and feathering stability of the three formulations and a control at the two homogenization pressures were measured over a two week storage period at 7°C. The apparent viscosity and interfacial area of the different creams varied …
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Processing Effects on Physiochemical Properties of Natural and Reformulated Creams
… skim component showed significant differences in creaming stability after 7 days of storage. On the other hand, natural cream and cream reformulated with buttermilk and aqueous phase showed significant differences in creaming stability after 9 days of storage. HTST pasteurized creams had greater …
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The effect of milkfat melting properties on chemical and physical properties of 20% reformulated cream
… manufactured from 55oC separation components. Creaming stability, viscosity, feathering, and sensory quality of reformulated and natural creams were analyzed over a 13 day storage period at 3.3oC. Formulation, separation temperature, or melting point characteristics did not significantly (p …
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Dairy ingredients-based emulsions and beta-carotene delivery
Instability and water-insolubility of many bioactive nutrients greatly limit their oral bioavailability and thus their health benefits. Therefore, the delivery of these compounds requires protective mechanisms. Emulsion-based delivery systems are becoming some of the most ideal microencapsulation …
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Application of Soluble Whey Protein-Carboxymethylcellulose Complex in Emulsion and Acid-induced Gelation
… weight (Mw = 270k, 750k, and 2,500kDa) on the stability and properties of WPI/CMC-stabilized oil-in-water emulsions was investigated. Emulsions were prepared using soluble WPI-CMC complexes by homogenization 5% vegetable oil with 95% mixed WPI-CMC solution (0.5% WPI and 0-0.5% CMC, pH 7.0) at …
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Evaluation of Xanthan/Enzymatically Modified Guar Gum Mixtures in Oil-in-Water Emulsions
… fatty acids into foods. The thermodynamic instability of oil and water, and high susceptibility of unsaturated fatty acids to oxidation lead to physical and oxidative stability in oil-in-water emulsions. These instability processes are generally controlled by incorporating proteins and …
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Effects of Xanthan/Locust Bean Gum Mixtures on the Physicochemical Properties and Oxidative Stability of Whey Protein Stabilized Oil-In-Water Emulsions
… for apparent viscosity, microstructure, creaming stability and oxidative stability. Addition of 0.15, 0.2 and 0.5 wt% XG/LBG mixtures greatly decreased the creaming of the emulsion. The emulsion with 0.15, 0.2 and 0.5 wt% XG/LBG mixtures showed no visible serum separation during 15 d of …
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Formulation and application of alginate-based and soy protein isolate-stabilized emulsion gels
… charged dispersions may affect the structure and stability of emulsions and thus the mechanical and structural properties of bulk emulsion gels. Stable emulsions containing unflocculated alginate/SPI-coated droplets were produced by adding low levels of SPI-stabilized emulsions into alginate …