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Emulsifying properties of quail egg white proteins in different vegetable oil e...

Lafetá Junior, José Antônio de Queiroz; Oliveira, Magno José de; Oliveira, Davi Rocha Bernardes de; Santos, Igor José Boggione

Emulsifying properties of oil in water emulsions using quail egg white protein (Coturnix coturnix japonica) as an emulsifying agent were investigated using the conductivity technique. Changes in emulsion conductivity were recorded during and after homogenization. The results were interpreted in terms of properties related to the emulsifying activity and emulsion stability. The effect of salt concentrations (NaC...

Date: 2020   |   Origin: Oasisbr
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