Year 2020, Volume 16 , Issue 3, Pages 257 - 261 2020-09-29

Effect of emulsion formulation on characteristics of pea protein-stabilized oil-in-water emulsions

Aslı CAN KARAÇA [1]


The goal of this study was to investigate the effect of emulsion formulation on characteristics of oil-in-water emulsions. Varying concentrations of biopolymers including maltodextrin, gum arabic and pea protein were used in the formulation of emulsions created according to an extreme vertices design. Mean droplet size of oil-in-water emulsions changed between 0.9-2.5 µm and decreased with increasing pea protein concentration. Creaming stability ranged between 9-100% and increased as the concentration of pea protein increased. The results of this research suggest that pea protein can be utilized as an emulsifier for oil-in-water emulsions with low oil concentration as it has the ability to decrease the mean droplet size and increase creaming stability of the emulsions.
Creaming stability, droplet size, pea protein
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Primary Language en
Subjects Engineering
Journal Section Articles
Authors

Author: Aslı CAN KARAÇA (Primary Author)
Institution: İSTANBUL TEKNİK ÜNİVERSİTESİ
Country: Turkey


Supporting Institution -
Project Number -
Thanks -
Dates

Acceptance Date : August 31, 2020
Publication Date : September 29, 2020

Bibtex @research article { cbayarfbe752703, journal = {Celal Bayar University Journal of Science}, issn = {1305-130X}, eissn = {1305-1385}, address = {}, publisher = {Celal Bayar University}, year = {2020}, volume = {16}, pages = {257 - 261}, doi = {10.18466/cbayarfbe.752703}, title = {Effect of emulsion formulation on characteristics of pea protein-stabilized oil-in-water emulsions}, key = {cite}, author = {Can Karaça, Aslı} }
APA Can Karaça, A . (2020). Effect of emulsion formulation on characteristics of pea protein-stabilized oil-in-water emulsions . Celal Bayar University Journal of Science , 16 (3) , 257-261 . DOI: 10.18466/cbayarfbe.752703
MLA Can Karaça, A . "Effect of emulsion formulation on characteristics of pea protein-stabilized oil-in-water emulsions" . Celal Bayar University Journal of Science 16 (2020 ): 257-261 <https://dergipark.org.tr/en/pub/cbayarfbe/issue/56964/752703>
Chicago Can Karaça, A . "Effect of emulsion formulation on characteristics of pea protein-stabilized oil-in-water emulsions". Celal Bayar University Journal of Science 16 (2020 ): 257-261
RIS TY - JOUR T1 - Effect of emulsion formulation on characteristics of pea protein-stabilized oil-in-water emulsions AU - Aslı Can Karaça Y1 - 2020 PY - 2020 N1 - doi: 10.18466/cbayarfbe.752703 DO - 10.18466/cbayarfbe.752703 T2 - Celal Bayar University Journal of Science JF - Journal JO - JOR SP - 257 EP - 261 VL - 16 IS - 3 SN - 1305-130X-1305-1385 M3 - doi: 10.18466/cbayarfbe.752703 UR - https://doi.org/10.18466/cbayarfbe.752703 Y2 - 2020 ER -
EndNote %0 Celal Bayar Üniversitesi Fen Bilimleri Dergisi Effect of emulsion formulation on characteristics of pea protein-stabilized oil-in-water emulsions %A Aslı Can Karaça %T Effect of emulsion formulation on characteristics of pea protein-stabilized oil-in-water emulsions %D 2020 %J Celal Bayar University Journal of Science %P 1305-130X-1305-1385 %V 16 %N 3 %R doi: 10.18466/cbayarfbe.752703 %U 10.18466/cbayarfbe.752703
ISNAD Can Karaça, Aslı . "Effect of emulsion formulation on characteristics of pea protein-stabilized oil-in-water emulsions". Celal Bayar University Journal of Science 16 / 3 (September 2020): 257-261 . https://doi.org/10.18466/cbayarfbe.752703
AMA Can Karaça A . Effect of emulsion formulation on characteristics of pea protein-stabilized oil-in-water emulsions. Celal Bayar Univ J Sci. 2020; 16(3): 257-261.
Vancouver Can Karaça A . Effect of emulsion formulation on characteristics of pea protein-stabilized oil-in-water emulsions. Celal Bayar University Journal of Science. 2020; 16(3): 257-261.