Effect of protein on the texture of food emulsions under steady flow

Industrial and Engineering Chemistry Research

Volumn 44, Issue 14, 2005, Pages 4855-4862

  Jang, W ^a   Nikolov, A ^a   Wasan, D T ^a   Chen, K ^b   Campbell, B ^b  

^a ILLINOIS INSTITUTE OF TECHNOLOGY   (United States)

^b Kraft Food Inc   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EMULSION STABILITY; FAT PARTICLES; FOOD EMULSIONS; SOY PROTEINS;

FOOD PRODUCTS; HYDROLYSIS; LIGHT SCATTERING; MICELLES; OILS AND FATS; PROTEINS; STABILITY; STEADY FLOW; TEXTURES;

EMULSIONS;

FOOD PROCESSING; PROTEIN; STEADY FLOW;

EID: 22944445202     PISSN: 08885885     EISSN: None     Source Type: Journal    
DOI: 10.1021/ie049553z     Document Type: Article

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