Analysis of Stability of Food Emulsions by Eyring's Theory: Influence of Different Biopolymers

Journal of Applied Polymer Science

Volumn 92, Issue 4, 2004, Pages 2653-2657

  Dolz, M ^a   Hernandez M J ^a   Cabeza, C ^a   Casanovas, A ^a   Delegido, J ^a  

^a UNIVERSITY OF VALENCIA   (Spain)

Author keywords

Additives; Polysaccharides; Rheology; Structure property relations; Thermal properties

Indexed keywords

ACTIVATION ENERGY; BIOPOLYMERS; FOOD ADDITIVES; KINETIC THEORY; NUTRITION; PARAMETER ESTIMATION; POLYSACCHARIDES; RHEOLOGY; SHEAR STRESS; VISCOSITY; YIELD STRESS;

FOOD EMULSIONS; STRUCTURE-PROPERTY RELATIONS;

EMULSIONS;

POLYMER SCIENCE;

EID: 1842662592     PISSN: 00218995     EISSN: None     Source Type: Journal    
DOI: 10.1002/app.20241     Document Type: Article

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