Microstructure and image analysis of mayonnaises

Food Hydrocolloids

Volumn 13, Issue 2, 1999, Pages 113-125

  Langton, Maud ^a   Jordansson, Elvy ^a   Altskär, Annika ^a   Sørensen, Charlotte ^b   Hermansson, Anne Marie ^a  

^a SIK THE SWEDISH INSTITUTE FOR FOOD AND BIOTECHNOLOGY   (Sweden)

^b Palsgaard Industri A/S   (Denmark)

Author keywords

CLSM; Freeze etching; Image analysis; Mayonnaises; Oil in water; Process; TEM; Viscoelastic measurements

Indexed keywords

DROPS; HIGH RESOLUTION TRANSMISSION ELECTRON MICROSCOPY; IMAGE ANALYSIS; MICROSTRUCTURE; PILOT PLANTS; SCANNING ELECTRON MICROSCOPY;

CLSM; EGG YOLKS; FREEZE-ETCHING; IMAGE-ANALYSIS; MAYONNAISE; OIL-IN-WATER; PROCESS; SMALL DROPLETS; TEM; VISCOELASTIC MEASUREMENTS;

EMULSIFICATION;

EID: 0039253310     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(98)00076-9     Document Type: Article

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