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2010 (Vol. 2, Issue: 3)
Article Information:

Oxidative Stability and RheoloOxidative Stability and Rheological Properties of Oil-In-Water Emulsions with Walnut Oil

Kremena Nikovska
Corresponding Author:  Kremena Nikovska 

Key words:  Food emulsions, oxidation, protein emulsifiers, rheology, , ,
Vol. 2 , (3): Page No: 172-177
Submitted Accepted Published
2010 April, 16 2010 May, 01 2010 May, 30

The oxidative stability of walnut oil and oil-in-water (O/W) emulsions with walnut oil stabilized by soy protein isolate (SI) and Whey Protein Isolate (W PI) was evaluated. The food emulsions w ere more stable than walnut oil, as indicated by measuring the formation of primary and secondary oxidation products. It was shown that the emulsions with WPI had a better oxidative stability than the emulsions with SI, probably due to the ability of whey proteins to inactivate peroxil radicals. In addition, the basic rheological characteristics: apparent and plastic viscosities, yield stress, consistency coefficient, and flow behavior index of the evaluated O/W emulsions, were determined. The rheological behavior and flow curves were analyzed using a fitted power law and Herschel-Bulkley model. The emulsions with SI showed increased viscosity in comparison to WPI emulsions. Moreover, soy protein formed a continuous network, and emulsions were more stable to creaming.
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  Cite this Reference:
Kremena Nikovska, 2010. Oxidative Stability and RheoloOxidative Stability and Rheological Properties of Oil-In-Water Emulsions with Walnut Oil.  Advance Journal of Food Science and Technology, 2(3): Page No: 172-177.
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