Stability of concentrated olive oil-in-water emulsion
The stability of olive oil-in-water (o/w) emulsion stabilized with sucrose fatty acid ester (SFAE) was evaluated through an accelerated ageing test. The stability of the emulsion in this study was examined by the appearance of any phase separation in the emulsion, mean droplet size and rheological p...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Published: |
2008
|
| Subjects: | |
| Online Access: | http://eprints.um.edu.my/6860/ |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|