EFFECT OF LALLEMANTIA ROYLEANA SEED GUM AND WHEY PROTEIN CONCENTRATE ON STABILITY OF OIL-IN-WATER EMULSION

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

HOSSEINI VAHIDEH SADAT; NAJAF NAJAFI MASOUD; MOHAMMADI SANI ALI; KOOCHEKI ARASH

Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Research and Innovation in Food Science and Technology Year:2013 | Volume:2 | Issue:2 Page(s): 109-120

Download Full-Text

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Persian Verion

View:

1,714

Download:

Cites:

Information Journal Paper

Title

EFFECT OF LALLEMANTIA ROYLEANA SEED GUM AND WHEY PROTEIN CONCENTRATE ON STABILITY OF OIL-IN-WATER EMULSION

Author(s)

HOSSEINI VAHIDEH SADAT | NAJAF NAJAFI MASOUD | MOHAMMADI SANI ALI | KOOCHEKI ARASH | Issue Writer Certificate

Keywords

DROPLET MEAN DIAMETERQ2

EMULSION STABILITYQ3

RESPONSE SURFACE METHODOLOGYQ1

SHIRAZI BALANGU GUMQ1

ZETA POTENTIALQ2

Abstract

The purpose of this study was to investigate the effect of Lallemantia royleana seed gum on the properties of oil-in-water emulsions stabilized by whey protein using “Response Surface Methodology (RSM)”. For this purpose, emulsions with different whey protein concentrates (0.5_3%), seed gum (0-0.3%), and oil volume fraction (20-50%) were prepared. Several properties of emulsions including mean diameter of droplets, ZETA POTENTIAL, surface tension and interfacial properties were studied. Selecting an appropriate model, the response-surface graph was drawn. For each response, a second-order polynomial model was developed using “Multiple Linear Regression Analysis”. Results indicated that increasing the gum concentration from 0 to 0.15% the mean diameter of the droplets will be diminished but its further increase would enlarge the size of particles. ZETA POTENTIAL analysis showed that the more concentration of resin emulsions the more negative ZETA POTENTIAL of emulsion will be. The optimum formulation was suggested to be: 0.12% Lallemantia royleana seed gum, 4.69% whey protein and 21.59% oil.

Cites

No record.

References

No record.

Cite

APA: Copy

HOSSEINI, VAHIDEH SADAT, NAJAF NAJAFI, MASOUD, MOHAMMADI SANI, ALI, & KOOCHEKI, ARASH. (2013). EFFECT OF LALLEMANTIA ROYLEANA SEED GUM AND WHEY PROTEIN CONCENTRATE ON STABILITY OF OIL-IN-WATER EMULSION. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, 2(2), 109-120. SID. https://sid.ir/paper/234090/en

Vancouver: Copy

HOSSEINI VAHIDEH SADAT, NAJAF NAJAFI MASOUD, MOHAMMADI SANI ALI, KOOCHEKI ARASH. EFFECT OF LALLEMANTIA ROYLEANA SEED GUM AND WHEY PROTEIN CONCENTRATE ON STABILITY OF OIL-IN-WATER EMULSION. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2013;2(2):109-120. Available from: https://sid.ir/paper/234090/en

IEEE: Copy

VAHIDEH SADAT HOSSEINI, MASOUD NAJAF NAJAFI, ALI MOHAMMADI SANI, and ARASH KOOCHEKI, “EFFECT OF LALLEMANTIA ROYLEANA SEED GUM AND WHEY PROTEIN CONCENTRATE ON STABILITY OF OIL-IN-WATER EMULSION,” JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, vol. 2, no. 2, pp. 109–120, 2013, [Online]. Available: https://sid.ir/paper/234090/en

Related Journal Papers