Enhancement of gel strength by application of thermal treatments in highly flocculated emulsions

Food Hydrocolloids

Volumn 17, Issue 2, 2003, Pages 199-206

  Moros, J E ^a   Cordobes F ^a   Franco, J M ^b   Gallegos, C ^b  

^a UNIVERSITY OF SEVILLE   (Spain)

^b UNIVERSITY OF HUELVA   (Spain)

Author keywords

Emulsion; Gel; Rheology; Thermal treatment; Viscoelasticity

Indexed keywords

CHOLESTEROL; OIL; WATER;

ARTICLE; EGG YOLK; EMULSION; FLOCCULATION; FLOW KINETICS; GEL; HEAT TREATMENT; OSCILLATION; TEMPERATURE; VISCOELASTICITY;

EID: 0037366794     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(02)00052-8     Document Type: Article

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