Determination of emulsifying properties of chicken egg white and dehydrated egg white in different vegetable oils and ion concentration
Emulsifying properties of oil in water emulsions using chicken egg white and dried egg white as an emulsifying agent were investigated using the conductivity technique. Changes in emulsion conductivity were recorded during and after homogenization and interpreted in terms of properties related to...
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| Format: | Article |
| Language: | English |
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Instituto Federal de Educação, Ciência e Tecnologia do Amapá
2020-07-01
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| Series: | Journal of Bioenergy and Food Science |
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| Online Access: | http://periodicos.ifap.edu.br/index.php/JBFS/article/download/302/291 |