Effects of coconut sugar and stabilizing agents on stability and apparent viscosity of high-fat coconut milk

Journal of Food Engineering

Volumn 87, Issue 3, 2008, Pages 422-427

  Jirapeangtong, Karunthapat ^a   Siriwatanayothin, Suwit ^a   Chiewchan, Naphaporn ^a  

^a KING MONGKUT'S UNIVERSITY OF TECHNOLOGY THONBURI   (Thailand)

Author keywords

Coconut milk; Emulsion stability; Rheological properties; Stabilizing agent; Sugar; Viscosity

Indexed keywords

EMULSIONS; FOOD PROCESSING; SUGARS; THERMAL EFFECTS;

CARBOXYMETHYL CELLULOSE; EMULSION STABILITY; FLOW BEHAVIOR INDEX;

OILS AND FATS;

EID: 40049107313     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.01.001     Document Type: Article

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