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Journal of Food Engineering

Volumn 52, Issue 3, 2002, Pages 273-277

Rheological behaviour of whey protein stabilized emulsions in the presence of gum arabic

(1) Ibanoǧlu, Esra a

a GAZIANTEP UNIVERSITY (Turkey)

Author keywords

Gum arabic; Rheology; Whey protein isolate

Indexed keywords

ACTIVATION ENERGY; IONIC STRENGTH; MOLECULAR WEIGHT; POLYSACCHARIDES; PROTEINS; RHEOLOGY; THERMAL EFFECTS; VISCOSITY;

GUM ARABIC;

EMULSIONS;

ACACIA SENEGAL;

EID: 0036568095 PISSN: 02608774 EISSN: None Source Type: Journal
DOI: 10.1016/S0260-8774(01)00115-7 Document Type: Article

Times cited : (119)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.