Mayonnaise의 流動特性과 乳化性에 미치는 이온强度의 影響

• 영문명: Effect of the Ionic Strength on Rheological Properties and Emulsifying Properties of Mayonnaise.
• 발행기관: 가톨릭대학교 생활과학연구소
• 저자명: 전진숙(Chin-Suk Chun) 오명숙(Myung-Suk Oh)
• 간행물 정보: 『생활과학연구논집』제7권 제1호, 33~41쪽, 전체 9쪽
• 주제분류: 자연과학 > 생활/식품과학
• 파일형태: PDF
• 발행일자: 1987.09.01

영문 초록

The influence of the ionic strength on the rheological properties and emulsifying properties of mayonnaise (oil content 76v/v%) were studied. Apparent viscosity and yield stress of mayonnaise decreased as ionic stress increased at concentration above μ=0.1. Apparent viscosity and yield stress were lowest at μ=0.05 and were highest at μ=1. Effect of ionic strength on the emulsifying properties and stability of mayonnaise decreased as ionic strength increased. Emulsifying properties were lowest at μ=1.

목차

Abstract

I. 서론

II. 실험재료 및 방법

III. 결과 및 고찰

IV. 요약

참고문헌