STABILIZING OIL-IN-WATER EMULSIONS WITH YAM BEAN (PACHYRHIZUS EROSUS L. URBAN) SOLIDS
Y. Carrera, E. García-Márquez, E. Aguirre-Mandujano, M.E. Rodríguez-Huezo, and J. Alvarez-Ramirez
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Yam bean solids were used for stabilizing oil-in-water emulsions.
Higher yam solids concentrations led to smaller average particle size distribution.
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Rheological properties and stability were associated to the formation of 3-D solids network in the continuous phase.
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