Effects of oil-dispersed phase composition and selected polysaccharides on the physical properties and stability of soybean-palm kernel olein blend oil-in-water emulsions model system
An oil-in-water (0/W) emulsion is a system that consists of oil droplets dispersed in an aqueous continuous phase. Soybean oil (SBO) is commonly being used as oildispersed phases in many 0/W-based food products. The products sometimes exhibit poor physical properties and stability against temperatur...
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| Format: | Thesis |
| Language: | English |
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Selangor: Universiti Putra Malaysia
2013
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| Online Access: | http://dspace.psnz.umt.edu.my/xmlui/handle/123456789/2724 |
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