Effects of added weighting agent and xanthan gum on stability and rheological properties of beverage cloud emulsions formulated using modified starch

Journal of Food Process Engineering

Volumn 30, Issue 2, 2007, Pages 204-224

  Taherian, Ali R ^a,b   Fustier, Patrick ^b   Ramaswamy, Hosahalli S ^a  

^a MCGILL UNIVERSITY   (Canada)

^b FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

COALESCENCE; ELASTIC MODULI; EMULSIONS; FLOCCULATION; PHASE SEPARATION; RHEOLOGY; STABILITY;

EMULSION CREAMS; SPECIFIC GRAVITIES; VISCOUS MODULUS; WEIGHTING AGENTS;

BEVERAGES;

EID: 34147212931     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2007.00109.x     Document Type: Article

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