Linear and non-linear viscoelasticity of emulsions containing carob protein as emulsifier

Journal of Food Engineering

Volumn 87, Issue 1, 2008, Pages 124-135

  Bengoechea, C ^a   Puppo, M C ^b   Romero, A ^a   Cordobes F ^a   Guerrero, A ^a  

^a UNIVERSITY OF SEVILLE   (Spain)

^b CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

Author keywords

Carob; Damping function; Gluten; Linear viscoelasticity; Oil in water emulsions; SPI; Wagner model

Indexed keywords

DAMPING; EMULSIFICATION; MATHEMATICAL MODELS; MICROSTRUCTURE; VISCOELASTICITY;

DAMPING FUNCTION; LINEAR VISCOELASTICITY; OIL-IN-WATER EMULSIONS; WAGNER MODEL;

PROTEINS;

CERATONIA SILIQUA; GLYCINE MAX; HELIANTHUS;

EID: 39549110228     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.11.024     Document Type: Article

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