RHEOLOGICAL PROPERTIES OF O/W EMULSIONS STABILIZED BY SOYBEAN TOTAL GLOBULINS

被引：0
|
作者：
BOGRACHEVA, TY
TOLSTOGUZOV, VB
机构：
来源：
NAHRUNG-FOOD | 1994年 / 38卷 / 02期
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暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
O/W emulsions, stabilized by soybean globulins, are able to posses a shear strength limit as well as the capacity for thixotropic recovery. The pseudoplastic properties of the emulsions depend on the NaCl concentration. Shear strength limit and emulsion elasticity index have maximum at a salt concentration of 0.12 mol/l.
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页码：113 / 120
页数：8
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