Bambara groundnut starch-soluble dietary fibre nanocomposite stabilised emulsions: Optimisation of emulsion stability and studies on time-dependent rheological properties
Due to their inherent thermodynamic instability, emulsions require stabilisers to maintain their integrity and prevent destabilisation. The effect of emulsion components (Bambara groundnut starch-soluble dietary fibre nanocomposite (STASOL), orange oil and water) on the rheological and stability pro...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-01-01
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| Series: | South African Journal of Chemical Engineering |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S102691852400132X |
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