The effect of the addition of lemon albedo on the functional properties of emulsions was
studied by using a model system. Oil/water (O/W) model emulsion systems were prepared …

The effect of sunflower head pith on the functional properties of emulsions was studied by
using a model system. Oil/water (O/W) model emulsion systems were prepared from fresh …

ABSTRACT A new method of preparing laboratory meat emulsions utilizing the concept of
continuous‐flow emulsification was developed to simulate industrial conditions. High speed …

The effects of different plant oils (soybean, hazelnut, canola, sunflower, corn, cotton and
olive) on emulsion capacity (EC), emulsion stability (ES), emulsion density (ED) and …

The effects of different concentrations (0.00, 0.25, 0.50%) of either non‐fat dry milk (NFDM)
or whey powder (WP) on emulsion capacity (EC) and emulsion stability (ES) of beef, chicken …

Emulsion pH (pHe), emulsion capacity (EC), emulsion stability (ES), emulsion density (ED)
and apparent yield stress of emulsion (raw emulsion, AYSe) and emulsion gel (cooked …

BACKGROUND Today, multiple emulsions are believed to have a considerable application
potential in food industry. We aimed to investigate physical, chemical and textural quality …

The emulsion capacity and stability of a new emulsifier containing sodium stearoyl lactylate
plus iota carrageenan (SSL/iC) in comparison to caseinate and soy isolate was analysed …

Manufacture of finely comminuted meat products are operations that require improved
control to produce stable products. Emulsion breakdown becomes evident during the …

Double emulsions were used to not only replace 7 and 11% of animal fat in meat products,
but also as a way to enhance the product colour. The coarse emulsion containing native …