Modeling rheological properties of low-in-fat o/w emulsions stabilized with xanthan/guar mixtures

Food Research International

Volumn 41, Issue 5, 2008, Pages 487-494

  Lorenzo, G ^a,b   Zaritzky, N ^a,b   Califano, A ^a  

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

^b UNIVERSIDAD NACIONAL DE LA PLATA   (Argentina)

Author keywords

Hydrocolloid; Low in fat emulsion; Microstructure; Rheology

Indexed keywords

OILS AND FATS; RHEOLOGY; SHEAR VISCOSITY; SIZE DISTRIBUTION; SOLUTIONS; STABILIZATION; VOLUME FRACTION;

GUAR GUM MIXTURES; HYDROCOLLOIDS; LOW-IN-FAT EMULSION; OIL FRACTION;

EMULSIONS;

EID: 44349117923     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2008.02.005     Document Type: Article

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