Bambara groundnut starch-soluble dietary fibre nanocomposite stabilised emulsions: Optimisation of emulsion stability and studies on time-dependent rheological properties

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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Bibliographic Details
Main Authors: Yvonne Maphosa, Oladayo Adeyi, Daniel Imwansi Ikhu-Omoregbe, Victoria A. Jideani
Format: Article
Language:English
Published: Elsevier 2025-01-01
Series:South African Journal of Chemical Engineering
Subjects:
Bambara groundnut
Emulsion
Nanocomposite
Optimisation
Rheology
Stability
Online Access:http://www.sciencedirect.com/science/article/pii/S102691852400132X
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