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v CHAPTER 1. GENERAL INTRODUCTION 1 1.1 Literature Review 1 1.2 Thesis Organization 6 1.3 References 7 CHAPTER 2. DESTABILIZATION OF THE EMULSION FORMED DURING THE 11 AQUEOUS EXTRACTION OF SOYBEAN OIL 2.1 Abstract 11 2.2 Introduction 12 2.3 Experimental Procedures 13 2.4 Results and Discussion 20 2.5 Acknowledgements 28 2.6 References 28 CHAPTER 3. DESTABILIZATION OF THE EMULSION FORMED DURING THE 32 ENZYME-ASSISTED AQUEOUS EXTRACTION OF OIL FROM SOYBEAN FLOUR 3.1 Abstract 32 3.2 Introduction 33 3.3 Experimental Procedures 36 3.4 Results and Discussion 44 3.5 Acknowledgements 56 3.6 References 56 CHAPTER 4. GENERAL CONCLUSIONS 60 4.1 General Discussion 60 4.2 References 62

Destabilization of the emulsion formed during aqueous extraction of oil from full fat soybean flour