Food Structure
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Abstract
The viscoelastic properties and mean drop size (Om) of corn oil-in-water emulsions stabllized by 0.5-1.5% (wt/wt) 7S soybean proteins have been examined at various pH•s . Changes 1n these parameters when the ernul sions were stored at 4-5°C were measured also. Viscoelasticity ~arameters were derived from time-dependent strain behaviour at a constant low shear stress of 41 .7 dyne cm- 2. Although each emulsion showed a continuous increase in D during storage, due to drOIJ coalescence, 1l"s instantaneous elastic modu l us (G) rose initially over several days to an op£imum value and then subsequently decreased, The trends in D and G , which indicat ~d that the dominant proce$0! during early storage was drop flocculation and drop coalescence at longer times, were used to deduce the structure of the flocculated drop networks.
Recommended Citation
Reeve, M. and Sherman, P.
(1986)
"Rheological and Particle Size Changes in Corn Oil-In Water Emulsions Stabilized by 7S Soybean Proteins,"
Food Structure: Vol. 5:
No.
1, Article 18.
Available at:
https://digitalcommons.usu.edu/foodmicrostructure/vol5/iss1/18