Effects of oil-dispersed phase composition and selected polysaccharides on the physical properties and stability of soybean-palm kernel olein blend oil-in-water emulsions model system

dc.contributor.author	Norhayati Ibrahim
dc.date.accessioned	2013-12-18T07:22:54Z
dc.date.available	2013-12-18T07:22:54Z
dc.date.issued	2008-09
dc.identifier.uri	http://dspace.psnz.umt.edu.my/xmlui/handle/123456789/2724
dc.description.abstract	An oil-in-water (0/W) emulsion is a system that consists of oil droplets dispersed in an aqueous continuous phase. Soybean oil (SBO) is commonly being used as oildispersed phases in many 0/W-based food products. The products sometimes exhibit poor physical properties and stability against temperature fluctuations that can be attributed to a high unsaturation degree of SBO. These problems can be reduced by blending of SBO with more saturated oils such as palm kernel olein(PKO).	en_US
dc.language.iso	en	en_US
dc.publisher	Selangor: Universiti Putra Malaysia	en_US
dc.subject	TP 684 .S6 N6 2008	en_US
dc.subject	Norhayati Ibrahim	en_US
dc.subject	Tesis Universiti Putra Malaysia 2008	en_US
dc.subject	Soy oil	en_US
dc.title	Effects of oil-dispersed phase composition and selected polysaccharides on the physical properties and stability of soybean-palm kernel olein blend oil-in-water emulsions model system	en_US
dc.type	Thesis	en_US