Influence of pH, protein concentration and ionic strength on the stability of SBO-water system using ovalbumin as emulsifier

Thareja, PrachiOberoi, CharuCharuOberoi2025-09-042025-09-042018-01-01https://d8.irins.org/handle/IITG2025/31642ill.; 29 cm.Water System16210030EmulsionsTensiometric ExperimentsBridging FlocculationElectrostatic ScreeningSalt ConcentrationIFT (Interfacial Tension)Influence of pH, protein concentration and ionic strength on the stability of SBO-water system using ovalbumin as emulsifierM.Tech118p.M.Tech123456789/360