Stability and rheological behavior of coconut oil-in-water emulsions formed by biopolymers

[摘要] Proteins are frequently used as emulsifiers and stabilizers. In this work, two proteins with different isoelectric points were used: lactoferrin and ovalbumin. Solutions containing different proteins ratios, with different pH values, were stored for 7 day

[学科分类] 化学工程（综合）