Effect of salt content on the rheological properties of salad dressing-type emulsions stabilized by emulsifier blends

Journal of Food Engineering

Volumn 80, Issue 4, 2007, Pages 1272-1281

  Martínez, Inmaculada ^a   Angustias Riscardo, Ma ^a   Franco, Jose Ma ^a  

^a UNIVERSITY OF HUELVA   (Spain)

Author keywords

Creaming; Egg yolk; Emulsifier; Emulsion; NaCl; Protein; Rheology

Indexed keywords

EMULSIONS; PARTICLE SIZE ANALYSIS; PROTEINS; RHEOLOGY; SODIUM CHLORIDE; VISCOELASTICITY;

AMPHIPHILIC MOLECULES; EGG YOLK; EMULSIFIER BLENDS; RHEOLOGICAL TESTS; SHEAR MEASUREMENTS;

FOOD PROCESSING;

PISUM SATIVUM;

EID: 33846199114     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2006.09.022     Document Type: Article

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