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Influence of salt level and pH on the stability of oil-in-water emulsions containing untreated, heat and reduced treated soy protein isolate as emulsifier



Influence of salt level and pH on the stability of oil-in-water emulsions containing untreated, heat and reduced treated soy protein isolate as emulsifier



Brazilian Journal of Food Technology 7(1/2): 179-186



The influence of ionic strength (0.12 and 0.32 mol/litre) at two different pHs (6.00 and 7.00) on the stability of oil-in-water emulsions containing soya protein as emulsifying agent was investigated. Two samples of soya protein isolates were produced in a pilot plant: one under mild conditions and the other with a simultaneous heat and reducing treatment.

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Accession: 012798048

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