Effect of Dispersed Phase Volume Fraction on Physical Stability of Oil-in-Water Emulsion in The Presence of Gum Tragacanth
نویسندگان
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2 Department of Food Sciences and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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doi
چکیده
Background: The dispersed phase volume fraction plays key role in oil-in-water emulsion stability by different mechanisms like partial flocculation, depletion flocculation and bridging flocculation. Since the mentioned mechanism is affected by emulsifier concentration presented in system, the major aim of this study was to investigate the effect of dispersed phase ...
