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JAOCS, Journal of the American Oil Chemists' Society

Volumn 79, Issue 8, 2002, Pages 783-790

Optimization of the composition of low-fat oil-in-water emulsions stabilized by white lupin protein

(4) Raymundo, A a Franco, J M b Empis, J c Sousa, I d

a INSTITUTO PIAGET (Portugal)

b UNIVERSITY OF HUELVA (Spain)

c INSTITUTO SUPERIOR TÉCNICO (Portugal)

d INSTITUTO SUPERIOR DE AGRONOMIA (Portugal)

Author keywords

Emulsion; Low fat; Lupin protein; Mayonnaise; Rheology; Texture; Viscoelasticity

Indexed keywords

COMPOSITION; EMULSIONS; LIGHT SCATTERING; OPTIMIZATION; PROTEINS; RHEOLOGY; TEXTURES; VISCOELASTICITY;

DROPLET SIZE DISTRIBUTIONS; TEXTURAL PARAMETERS;

OILS AND FATS;

EID: 0036686116 PISSN: 0003021X EISSN: None Source Type: Journal
DOI: 10.1007/s11746-002-0559-6 Document Type: Article

Times cited : (68)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.