Cream-like emulsions prepared with soy milk 3: Effect of temperature cycling;Emulsiones tipo crema preparadas a base de leche de soja 3: Efecto de ciclos de temperatura

Grasas y Aceites

Volumn 56, Issue 3, 2005, Pages 182-187

  Márquez, Andrés L ^a   Palazolo, Gonzalo G ^a   Wagner, Jorge R ^a  

^a CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

Author keywords

Cream; Emulsions; Partial coalescence; Rheology; Soy milk; Temperature cycle

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; EMULSIFICATION; EMULSIONS; OILS AND FATS; RHEOLOGY; SUNFLOWER OIL; TEMPERATURE; TEMPERING;

CREAM; DESTABILIZATION MECHANISMS; DROPLET CONCENTRATION; DROPLET SIZE DISTRIBUTIONS; EFFECT OF TEMPERATURE; PARTIAL COALESCENCE; SOY MILK; TEMPERATURE CYCLES;

DROPS;

GLYCINE MAX; HELIANTHUS;

EID: 27844525346     PISSN: 00173495     EISSN: None     Source Type: Journal    
DOI: 10.3989/gya.2005.v56.i3.105     Document Type: Review

References (13)

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