Sunflower-seed oil body emulsions: Rheology and stability assessment of a natural emulsion

Food Hydrocolloids

Volumn 22, Issue 7, 2008, Pages 1224-1232

  White, D A ^a   Fisk, I D ^a   Mitchell, J R ^a   Wolf, B ^a   Hill, S E ^a   Gray, D A ^a  

^a UNIVERSITY OF NOTTINGHAM   (United Kingdom)

Author keywords

CaCl2; Oil bodies; pH; Rheology; Sunflower

Indexed keywords

DROPS; ELASTICITY; EMULSIFICATION; EMULSIONS; OILSEEDS; PROTEINS; PURIFICATION; RHEOLOGY; SHEAR DEFORMATION; SUNFLOWER OIL; SYSTEM STABILITY; VISCOSITY;

%MOISTURE; DROPLETS SIZES; EMULSION RHEOLOGY; EMULSION STABILITY; ISO-ELECTRIC POINTS; OIL BODIES; SHEAR-RATE; STABILITY ASSESSMENT; SUNFLOWER; VISCOELASTIC CHARACTERISTICS;

CHLORINE COMPOUNDS;

HELIANTHUS; HELIANTHUS ANNUUS;

EID: 44349178840     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2007.07.004     Document Type: Article

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