Rheology and stability of acidified food emulsions treated with high pressure

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 9, 2003, Pages 2591-2596

  Arora, Akshay ^a   Chism, Grady W ^a   Shellhammer, Thomas H ^a,b  

^a OHIO STATE UNIVERSITY   (United States)

^b OREGON STATE UNIVERSITY   (United States)

Author keywords

Emulsion volume index; High pressure processing; Oil in water emulsions; Particle size distribution; Rheology

Indexed keywords

OIL; PHOSPHATIDYLCHOLINE; POLYSORBATE 60; PROTEIN; VEGETABLE OIL; WATER; XANTHAN;

ACIDIFICATION; ARTICLE; EMULSION; FLOW KINETICS; FOOD PROCESSING; HYPERBARISM; MODEL; PARTICLE SIZE; VISCOELASTICITY; WHEY;

EMULSIONS; FATTY ACIDS, MONOUNSATURATED; HYDROGEN-ION CONCENTRATION; MILK PROTEINS; PARTICLE SIZE; PHOSPHATIDYLCHOLINES; POLYSACCHARIDES, BACTERIAL; POLYSORBATES; PRESSURE; RHEOLOGY; SOYBEANS; SURFACE-ACTIVE AGENTS; VISCOSITY; WATER;

BRASSICA NAPUS VAR. NAPUS;

EID: 0037462048     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0260141     Document Type: Article

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