BIO Web Conf.
Volume 45, 202268th Scientific Conference with International Participation “FOOD SCIENCE, ENGINEERING AND TECHNOLOGY – 2021”
|Number of page(s)||4|
|Section||Food Science and Technology|
|Published online||04 February 2022|
Dynamic viscosity, centrifugation test and kinetic investigation in emulsions with pumpkin oil
1 Department of Analytical and Physical chemistry, University of Food technologies, 4002 Plovdiv, Bulgaria
2 Department of Mathematics, Physics and Chemistry, Technical University Sofia, branch Plovdiv, 4002 Plovdiv, Bulgaria
3 Department of Heat Engineering, University of Food technologies, 4002 Plovdiv, Bulgaria
4 Department of Technology of Tobacco, Sugar, Vegetable and Essential Oils, University of Food Technologies, 4002 Plovdiv, Bulgaria
* Corresponding author: email@example.com
The emulsion stability of different pumpkin O/W emulsions was investigated. Preparation of emulsions were performed with oil phase between 10 and 40 percent, water and soybean protein isolate. To determine emulsion properties different methods were used. Density, viscosity, centrifugation tests and spectroscopic measurements were performed for their investigations. The emulsions were stored for two weeks to determine their kinetic. Influence of the oil phase was presented and connected with the stability of them.
© The Authors, published by EDP Sciences, 2022
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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