Olive oil emulsions formed by catastrophic phase inversion using bacterial cellulose and whey protein isolate
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- 作者：Elli Panagopoulou ; Erminda Tsouko ; Nikolaos Kopsahelis ; Apostolis Koutinas ; Ioanna Mandala ; Vasiliki Evageliou ; evageliou@aua.gr" class="auth_mail" title="E-mail the corresponding author
- 关键词：Catastrophic phase inversion (CPI) ; Olive oil ; Bacterial cellulose (BC) ; Whey protein isolate (WPI) ; Stability
- 刊名：Colloids and Surfaces A: Physicochemical and Engineering Aspects
- 出版年：2015
- 出版时间：5 December 2015
- 年：2015
- 卷：486
- 期：Complete
- 页码：203-210
- 全文大小：1369 K
文摘
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Olive oil emulsions formed by the catastrophic phase inversion (CPI) technique.
Bacterial cellulose and whey protein isolate were used as stabilizers.
Their phase behavior, emulsifying capacity and viscosity were evaluated.
Phase inversion occurred within the area of 55–70% of the added water phase.
Produced emulsions were not stable.