RT Journal Article
T1 Rheological properties of oil-in-water emulsions prepared with oil  and protein isolates from sesame ( Sesamum Indicum )
A1 Ramirez Brewer, David
A1 Franco Gómez, José María
A1 García Zapateiro, Luis Alberto
AB In this study, food emulsions of oil in water from sesame (Sesamum indicum) protein isolates and their oil were formulated and standardised. The effect of the concentrations of sesame (Sesamum indicum) protein isolates and base oil and the speed of the emulsification process for the food emulsion stability was studied. The protein isolates were achieved from the defatted sesame flour (DSF), obtaining a percentage of 80% ± 0.05% of protein. Emulsions were formulated through a factorial design 23. The rheological behaviour of sesame (Sesamum indicum) protein isolates-stabilised emulsions and microstructural composition were investigated. Stable emulsions with suitable rheological properties and microstructure were formulated at a concentration of 10% sesame oil and different concentrations of protein isolates, between 1.5% and 2.5%, with the best droplet distribution characteristics being shown for the 2.5% sesame protein isolates. The emulsions showed a non-Newtonian fluid behaviour, adjusting the Sisko model.
PB Sociedade Brasileira de Ciência e Tecnologia de Alimentos
SN 0101-2061
SN 1678-457X (electrónico)
YR 2016
FD 2016
LK http://hdl.handle.net/10272/13033
UL http://hdl.handle.net/10272/13033
LA eng
NO Ramirez Brewer, D., Franco Gómez, J.M., García Zapateiro, L.A.: " Rheological properties of oil-in-water emulsions prepared with oil  and protein isolates from sesame ( Sesamum Indicum )". Food Science and Technology. Vol. 36, n. 1, págs. 64-69, (2016). DOI: 10.1590/1678-457X.6761
DS Repositorio Institucional de la Universidad de Huelva
RD 30 may 2026