Rheological properties of modified starch-whey protein isolate stabilized soursop beverage emulsion systems

• Main Authors: Cheong, Kok Whye, Mirhosseini, Hamed, Leong, Wai Fun, Sheikh Abdul Hamid, Nazimah, Osman, Azizah, Basri, Mahiran, Tan, Chin Ping
• Format: Article
• Language: English
• Published: Springer 2015
• Online Access: http://psasir.upm.edu.my/id/eprint/46182/1/Rheological%20properties%20of%20modified%20starch-whey%20protein%20isolate%20stabilized%20soursop%20beverage%20emulsion%20systems.pdf; http://psasir.upm.edu.my/id/eprint/46182/; https://link.springer.com/article/10.1007/s11947-015-1490-3

The rheological properties of soursop beverage emulsions as a function of main emulsion components, namely modified starch (5–12 % w/w), whey protein isolates (WPI) (0–2 % w/w), soursop flavor oil (5–15 % w/w), and deionized water (67.4–86.4 % w/w) were investigated using a fourcomponent with constr...