| Abstract: | Acetylated faba bean protein isolate (AFBPI) is particularly suitable for the stabilisation of O/W emulsions in acid and neutral pH regions. An essential feature of the consistency of O/W emulsions stabilised with AFBPI is an attractive creamy texture and non-slimy mouthfeel [7]. The aim of the present paper was to investigate the influence of AFBPI with different degrees of acetylation on the rheological behaviour of neutral and acidified, freshly prepared, concentrated oil-in-water emulsions. |
