Effect of the lupin protein/surfactant ratio on linear viscoelastic properties of oil-in-water emulsions

Journal of Surfactants and Detergents

Volumn 2, Issue 4, 1999, Pages 545-551

  Raymundo, A ^a,c   Franco, J M ^b,d   Partal, P ^b,d   Sousa, I ^a,e   Gallegos, C ^b  

^a INSTITUTO SUPERIOR DE AGRONOMIA   (Portugal)

^b UNIVERSITY OF HUELVA   (Spain)

^c UNIVERSITY OF LISBON   (Portugal)

^d Department of Chemical Engineering ^*

^e Department of Food Rheology

Author keywords

Emulsifier; Emulsion; Lupin protein; Rheology; Surfactant; Viscoelasticity

Indexed keywords

EID: 0000018716     PISSN: 10973958     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11743-999-0104-5     Document Type: Article

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