Stabilisation of whipped dairy emulsion: Substitution of gelatin by polysaccharide mixtures;Stabilisation des mousses émulsionnées laitières: Substitution de la gélatine par des mélanges de polysaccharides

Sciences des Aliments

Volumn 25, Issue 5-6, 2005, Pages 443-453

  Anton, M ^a   Vaslin, S ^b   Valentini, C ^b   Breard C ^c   Georges, C ^c   Riaublanc, A ^a   Axelos, M ^a  

^a INRA   (France)

^b DANONE RESEARCH   (France)

^c Lactalis Recherche et Développement   (France)

Author keywords

Foamed emulsions; Formulation; Gelatine; Polysaccharides; Rheology; Stability

Indexed keywords

CYAMOPSIS TETRAGONOLOBA;

EID: 29044444601     PISSN: 02408813     EISSN: None     Source Type: Journal    
DOI: 10.3166/sda.25.443-453     Document Type: Article

References (7)

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