D. A. White
Sunflower-seed oil body emulsions: Rheology and stability assessment of a natural emulsion
White, D. A.; Fisk, I. D.; Mitchell, J. R.; Wolf, B.; Hill, S. E.; Gray, D. A.
Authors
Professor IAN FISK IAN.FISK@NOTTINGHAM.AC.UK
Professor of Flavour Science
J. R. Mitchell
B. Wolf
S. E. Hill
DAVID GRAY david.gray@nottingham.ac.uk
Professor of Applied Lipid Science
Abstract
The viscoelastic characteristics of a purified oil body cream (67.6±0.7% lipid, 5.4±0.7% protein and 25.2±0.1% moisture) recovered from sunflower seeds (Helianthus annuus L.) have been determined. Moreover, the effects of pH (2-7) and CaCl2 concentration (0-150 mM) on rheology and physical stability of oil body emulsions have been studied. Oscillatory measurements showed that the purified oil body cream exhibited weak gel-like behaviour. Diluted oil body emulsions (≤20 wt% oil) showed extensive creaming (creaming index=56-59%) at pH 5-6 resulting in significant (P
Citation
White, D. A., Fisk, I. D., Mitchell, J. R., Wolf, B., Hill, S. E., & Gray, D. A. (2008). Sunflower-seed oil body emulsions: Rheology and stability assessment of a natural emulsion. Food Hydrocolloids, 22(7), 1224-1232. https://doi.org/10.1016/j.foodhyd.2007.07.004
Journal Article Type | Article |
---|---|
Acceptance Date | Jul 27, 2007 |
Online Publication Date | Jul 27, 2007 |
Publication Date | 2008-10 |
Deposit Date | Sep 6, 2021 |
Journal | Food Hydrocolloids |
Print ISSN | 0268-005X |
Electronic ISSN | 1873-7137 |
Publisher | Elsevier |
Peer Reviewed | Peer Reviewed |
Volume | 22 |
Issue | 7 |
Pages | 1224-1232 |
DOI | https://doi.org/10.1016/j.foodhyd.2007.07.004 |
Public URL | https://nottingham-repository.worktribe.com/output/3125853 |
Publisher URL | https://www.sciencedirect.com/science/article/pii/S0268005X07001956?via%3Dihub |
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