Fat mimetic capacity of Chlorella vulgaris biomass in oil-in-water food emulsions stabilized by pea protein

Food Research International

Volumn 38, Issue 8-9, 2005, Pages 961-965

  Raymundo, A ^a   Gouveia, L ^b   Batista, A P ^a   Empis, J ^c   Sousa, I ^d  

^a INSTITUTO PIAGET   (Portugal)

^b INETI   (Portugal)

^c INSTITUTO SUPERIOR TÉCNICO   (Portugal)

^d INSTITUTO SUPERIOR DE AGRONOMIA   (Portugal)

Author keywords

Emulsions; Fat mimetic; Microalga; Rheology

Indexed keywords

ANTIOXIDANTS; EMULSIFICATION; EMULSIONS; PLANTS (BOTANY); PROTEINS; RHEOLOGY; VISCOELASTICITY;

EMULSIFIERS; MIMETIC CAPACITY; RHEOLOGICAL PROPERTIES; VEGETABLE PROTEINS;

BIOMASS;

CHLORELLA VULGARIS; PISUM SATIVUM;

EID: 23144460803     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2005.02.016     Document Type: Conference Paper

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