Thixotropic behavior of salad dressings stabilized with modified starch, pectin, and gellan gum. Influence of temperature

Journal of Dispersion Science and Technology

Volumn 29, Issue 2, 2008, Pages 213-219

  Hernandez M J ^a   Dolz, J ^a   Delegido, Jesús ^a   Cabeza, C ^b   Dolz, M ^a  

^a UNIVERSITY OF VALENCIA   (Spain)

^b UNIVERSITY OF SEVILLE   (Spain)

Author keywords

Emulsion; Gellan gum; Hydrocolloids; Thixotropic behavior

Indexed keywords

COMPUTER SIMULATION; EMULSIONS; STARCH; TEMPERATURE; VISCOSITY;

HYDROCOLLOIDS; PECTIN; THIXOTROPY;

COLLOIDS;

COLLOIDS; COMPUTER SIMULATION; EMULSIONS; STARCH; TEMPERATURE; VISCOSITY;

EID: 39049126851     PISSN: 01932691     EISSN: 15322351     Source Type: Journal    
DOI: 10.1080/01932690701707191     Document Type: Article

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