Creep and recovery experimental investigation of low oil content food emulsions

Food Hydrocolloids

Volumn 22, Issue 3, 2008, Pages 421-427

  Dolz, M ^a   Hernandez M J ^a   Delegido, J ^a  

^a UNIVERSITY OF VALENCIA   (Spain)

Author keywords

Burger model; Creeps recovery; Food emulsion; Hydrogels; Polysaccharides

Indexed keywords

CREEP; EMULSIFICATION; EMULSIONS; GELS; OILS AND FATS; RECOVERY; VISCOELASTICITY;

BURGER MODEL; CREEP AND RECOVERY; CREEP AND RECOVERY TESTS; CREEP RECOVERY; FOOD EMULSIONS; LOCUST BEAN GUM; MODIFIED STARCHES; OIL CONTENTS; PERCENTAGE RECOVERY; VISCOELASTIC BEHAVIORS;

STARCH;

EID: 34748922404     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2006.12.011     Document Type: Article

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