Abstract
The work presents the study over typical food oil-in-water emulsions fortified with inorganic iron introduced as ferrous sulfate and animal proteins represented by caseins. The study includes the analysis of electro-chemical properties of emulsions depending on the environmental factors and emulsions’ stabilization by proteins as emulsifying agents.
Cuvinte cheie
emulsion
caseins
iron
creaming index
redox
electrokinetic’s potential