Interactions in dispersions of sugar particles in food oils: Influence of emulsifier

Food Hydrocolloids

Volumn 19, Issue 3, 2005, Pages 513-520

  Babin, Hélène ^a   Dickinson, Eric ^a   Chisholm, Helen ^b   Beckett, Steve ^b  

^a UNIVERSITY OF LEEDS   (United Kingdom)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Monoolein; Phosphatidylcholine; Rheology; Sedimentation; Sugar dispersions

Indexed keywords

EMULSIFICATION; EMULSIONS; LECITHIN; PALM OIL; VISCOSITY;

COCOA BUTTER; FOOD OIL; LAURIC FATS; MONOOLEIN; OIL SOLUBLE; PHOSPHATIDYL CHOLINE; SUGAR CONTENT; SUGAR DISPERSION; SURFACE ACTIVE COMPONENTS; TRIGLYCERIDE OIL;

SOYBEAN OIL;

EMULSIFYING AGENT; GLYCEROL OLEATE; MILK FAT; PALM OIL; PHOSPHATIDYLCHOLINE; SOYBEAN OIL; THEOBROMA OIL; TRIACYLGLYCEROL;

CONFERENCE PAPER; DENSITY; DISPERSION; EMULSION; FLOW KINETICS; FOOD; FOOD QUALITY; GRAVITY; HYDROPHILICITY; MOLECULAR INTERACTION; SEDIMENT; SEDIMENTATION; SOYBEAN MILK; SPECIES; VISCOSITY;

GLYCINE MAX; THEOBROMA; THEOBROMA CACAO;

EID: 12344278946     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2004.10.016     Document Type: Conference Paper

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