|The Cape Peninsula University of Technology (CPUT) Electronic Theses and Dissertations (ETD) repository holds full-text theses and dissertations submitted for higher degrees at the University (including submissions from former Cape Technikon and Peninsula Technikon).|
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Stability and rheological properties of oil-in-water emulsions stabilised with protein isolates from brown bambara groundnut
(Cape Peninsula University of Technology, 2019)
An emulsion is a mixture of two immiscible liquids which are held together by agents called emulsifiers. Food products such as mayonnaise, salad dressings, creams, sauces and milk are examples of oil-in-water (O/W) emulsions. ...