Rheological behaviour of spray-dried egg yolk/xanthan gum aqueous dispersions

Rheologica Acta

Volumn 40, Issue 2, 2001, Pages 162-175

  Muñoz, Jose ^a   Hudson, Nicholas E ^b   Vélez, Genovera ^a   Alfaro, Maria Carmen ^a   Ferguson, James ^b  

^a UNIVERSITY OF SEVILLE   (Spain)

^b UNIVERSITY OF STRATHCLYDE   (United Kingdom)

Author keywords

Egg yolk; Food rheology; Particle size distribution; Viscoelasticity; Xanthan gum

Indexed keywords

FOOD; RHEOLOGY;

EID: 0035074785     PISSN: 00354511     EISSN: None     Source Type: Journal    
DOI: 10.1007/s003970000142     Document Type: Article

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