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Effect Of Processing And Formulation Conditions On Physicochemical Characteristics Of Food Emulsions, Megan Tippetts
Effect Of Processing And Formulation Conditions On Physicochemical Characteristics Of Food Emulsions, Megan Tippetts
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
The objective of this research was to systematically study the effect of processing conditions on crystallization behavior and destabilization mechanisms of oil-in-water (o/w) emulsions. The effects of oil content (20 and 40 wt %); crystallization temperature (Tc = 10, 5, 0, -5, -10 °C); homogenization conditions, such as high shear (HS), very low pressure homogenization (VLPH), and high pressure homogenization (HPH); and cooling rate (0.2 and 30 °C/min) on both thermal behavior and destabilization mechanisms were analyzed. Docosahexaenoic acid (DHA) was added to VLPH emulsions and its effect on the physicochemical and oxidative stabilities and flavor was studied.
Emulsions …