Dynamic viscosity, centrifugation test and kinetic investigation in emulsions with pumpkin oil

Dynamic viscosity, centrifugation test and kinetic investigation in emulsions with pumpkin oil

Blog Article

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 Taurine 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 Bottoms of the oil phase was presented and connected with the stability of them.