Effects of oil-dispersed phase composition and selected polysaccharides on the physical properties and stability of soybean-palm kernel olein blend oil-in-water emulsions model system
An oil-in-water (0/W) emulsion is a system that consists of oil droplets dispersed in an aqueous continuous phase. Soybean oil (SBO) is commonly being used as oildispersed phases in many 0/W-based food products. The products sometimes exhibit poor physical properties and stability against temperatur...
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my-umt-ir.-27242013-12-18T07:22:54Z Effects of oil-dispersed phase composition and selected polysaccharides on the physical properties and stability of soybean-palm kernel olein blend oil-in-water emulsions model system Norhayati Ibrahim An oil-in-water (0/W) emulsion is a system that consists of oil droplets dispersed in an aqueous continuous phase. Soybean oil (SBO) is commonly being used as oildispersed phases in many 0/W-based food products. The products sometimes exhibit poor physical properties and stability against temperature fluctuations that can be attributed to a high unsaturation degree of SBO. These problems can be reduced by blending of SBO with more saturated oils such as palm kernel olein(PKO). Selangor: Universiti Putra Malaysia 2008-09 Thesis en http://dspace.psnz.umt.edu.my/xmlui/handle/123456789/2724 http://umt-ir.umt.edu.my:8080/jspui/bitstream/123456789/2724/1/TP%20684%20.S6%20N6%202008%20Abstract.pdf ddb909c5b60b673914e91c24421075ff http://umt-ir.umt.edu.my:8080/jspui/bitstream/123456789/2724/2/TP%20684%20.S6%20N6%202008%20FullText.pdf b1f80d82b7d631670f5e8d3aedd8a3ea http://umt-ir.umt.edu.my:8080/jspui/bitstream/123456789/2724/3/license.txt 8a4605be74aa9ea9d79846c1fba20a33 TP 684 .S6 N6 2008 Norhayati Ibrahim Tesis Universiti Putra Malaysia 2008 Soy oil |
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Universiti Malaysia Terengganu |
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English |
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TP 684 .S6 N6 2008 Norhayati Ibrahim Tesis Universiti Putra Malaysia 2008 Soy oil |
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TP 684 .S6 N6 2008 Norhayati Ibrahim Tesis Universiti Putra Malaysia 2008 Soy oil Norhayati Ibrahim Effects of oil-dispersed phase composition and selected polysaccharides on the physical properties and stability of soybean-palm kernel olein blend oil-in-water emulsions model system |
| description |
An oil-in-water (0/W) emulsion is a system that consists of oil droplets dispersed in an aqueous continuous phase. Soybean oil (SBO) is commonly being used as oildispersed phases in many 0/W-based food products. The products sometimes exhibit poor physical properties and stability against temperature fluctuations that can be attributed to a high unsaturation degree of SBO. These problems can be reduced by blending of SBO with more saturated oils such as palm kernel olein(PKO). |
| format |
Thesis |
| author |
Norhayati Ibrahim |
| author_facet |
Norhayati Ibrahim |
| author_sort |
Norhayati Ibrahim |
| title |
Effects of oil-dispersed phase composition and selected polysaccharides on the physical properties and stability of soybean-palm kernel olein blend oil-in-water emulsions model system |
| title_short |
Effects of oil-dispersed phase composition and selected polysaccharides on the physical properties and stability of soybean-palm kernel olein blend oil-in-water emulsions model system |
| title_full |
Effects of oil-dispersed phase composition and selected polysaccharides on the physical properties and stability of soybean-palm kernel olein blend oil-in-water emulsions model system |
| title_fullStr |
Effects of oil-dispersed phase composition and selected polysaccharides on the physical properties and stability of soybean-palm kernel olein blend oil-in-water emulsions model system |
| title_full_unstemmed |
Effects of oil-dispersed phase composition and selected polysaccharides on the physical properties and stability of soybean-palm kernel olein blend oil-in-water emulsions model system |
| title_sort |
effects of oil-dispersed phase composition and selected polysaccharides on the physical properties and stability of soybean-palm kernel olein blend oil-in-water emulsions model system |
| granting_institution |
Selangor: Universiti Putra Malaysia |
| url |
http://umt-ir.umt.edu.my:8080/jspui/bitstream/123456789/2724/1/TP%20684%20.S6%20N6%202008%20Abstract.pdf http://umt-ir.umt.edu.my:8080/jspui/bitstream/123456789/2724/2/TP%20684%20.S6%20N6%202008%20FullText.pdf |
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