Rheology of spray-dried egg yolk-stabilized emulsions

International Journal of Food Science and Technology

Volumn 37, Issue 3, 2002, Pages 297-307

  Moros, José E ^a   Franco, José M ^b   Gallegos, Críspulo ^b  

^a UNIVERSITY OF SEVILLE   (Spain)

^b UNIVERSITY OF HUELVA   (Spain)

Author keywords

Droplet size distribution; Emulsifier; Mayonnaise; Vegetable oil; Viscoelasticity; Viscosity

Indexed keywords

DROPLET SIZE DISTRIBUTION;

CHOLESTEROL; FOOD PRODUCTS; RHEOLOGY; ROTORS; STEADY FLOW; VISCOELASTICITY;

EMULSIONS;

STATOR;

EID: 0036115826     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.2002.00570.x     Document Type: Article

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