Formulation and fuzzy modeling of emulsion stability and viscosity of a gum-protein emulsifier in a model mayonnaise system

Journal of Food Engineering

Volumn 84, Issue 2, 2008, Pages 348-357

  Ghoush, Mahmoud Abu ^a   Samhouri, Murad ^a   Al Holy, Murad ^a   Herald, Thomas ^b  

^a HASHEMITE UNIVERSITY   (Jordan)

^b KANSAS STATE UNIVERSITY   (United States)

Author keywords

Emulsifier; Fuzzy; Iota carrageenan; Mayonnaise; Stability; Viscosity; Wheat protein

Indexed keywords

EMULSIONS; FUZZY SYSTEMS; PROTEINS; VISCOSITY;

EMULSIFIERS; IOTA-CARRAGEENAN; MAYONNAISE; WHEAT PROTEIN;

FOOD PRODUCTS;

TRITICUM AESTIVUM;

EID: 34547573969     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.05.025     Document Type: Article

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