Influence of thermal treatment on the flow of starch-based food emulsions

European Food Research and Technology

Volumn 217, Issue 1, 2003, Pages 17-22

  Martínez, Inmaculada ^a   Partal, Pedro ^a   Muñoz, José ^b   Gallegos, Críspulo ^a  

^a UNIVERSITY OF HUELVA   (Spain)

^b UNIVERSITY OF SEVILLE   (Spain)

Author keywords

Flow behaviour; Hydrocolloids; Oil in water emulsions; Starch; Viscosity

Indexed keywords

CHEMICAL OPERATIONS; EMULSIONS; EXTRUSION; HEAT TREATMENT; IMAGE PROCESSING; INTERFACES (MATERIALS); PARTICLE SIZE ANALYSIS; POLYSACCHARIDES; RHEOLOGY; STARCH; SURFACE ACTIVE AGENTS; VISCOSITY; VISCOUS FLOW;

FLOW BEHAVIOR; HYDROCOLLOIDS; OIL-IN-WATER EMULSIONS;

FOOD PRODUCTS;

ZEA MAYS;

EID: 1542603206     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-003-0676-5     Document Type: Article

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