It appears you don't have support to open PDFs in this web browser. To view this file, Open with your PDF reader
Abstract
The influence of sodium chloride salt (NaCl) concentrations on the physical stability of sunflower oil (SFO)-in-water emulsions (40 w/w% SFO) stabilized by 7 w/w% bambara groundnut flour (BGNF) was investigated. Oil droplet sizes and emulsion microstructure were measured microscopically. Physical stability was studied using an optical analyzer, Turbiscan MA 2000, by observing changes in backscattering flux (%) at 20°C. NaCl significantly affected (p < 0.05) emulsion stability of BGNF-stabilized emulsion. Increased NaCl in the emulsion increased droplet size and physical instability of BGNF-stabilized emulsions. The results indicated that the stability of BGNF-stabilized emulsion can be controlled and manipulated using NaCl. Emulsion destabilization involving oil droplet agglomeration is prevalent in all the studied SFO-in-water emulsions and emulsion microstructures were significantly affected by the presence of NaCl in gelatinized BGNF matrix.
You have requested "on-the-fly" machine translation of selected content from our databases. This functionality is provided solely for your convenience and is in no way intended to replace human translation. Show full disclaimer
Neither ProQuest nor its licensors make any representations or warranties with respect to the translations. The translations are automatically generated "AS IS" and "AS AVAILABLE" and are not retained in our systems. PROQUEST AND ITS LICENSORS SPECIFICALLY DISCLAIM ANY AND ALL EXPRESS OR IMPLIED WARRANTIES, INCLUDING WITHOUT LIMITATION, ANY WARRANTIES FOR AVAILABILITY, ACCURACY, TIMELINESS, COMPLETENESS, NON-INFRINGMENT, MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE. Your use of the translations is subject to all use restrictions contained in your Electronic Products License Agreement and by using the translation functionality you agree to forgo any and all claims against ProQuest or its licensors for your use of the translation functionality and any output derived there from. Hide full disclaimer
Details
1 Department of Chemical Engineering, Landmark University, Omu-Aran, Nigeria
2 Department of Chemical Engineering, Cape Peninsula University of Technology, Cape Town, South Africa
3 Department of Food Technology, Cape Peninsula University of Technology, Cape Town, South Africa