Shear-induced fat particle structure variation and the stability of food emulsions: II. Effects of surfactants, protein, and fat substitutes

Journal of Food Engineering

Volumn 66, Issue 1, 2005, Pages 107-116

  Xu, Wen ^a   Nikolov, Alex ^a   Wasan, Darsh T ^a  

^a Illinois Institute of Technology   (United States)

Author keywords

Aggregation; Fat particles; Food emulsions; Shear stress; Stability

Indexed keywords

ADSORPTION LAYERS; FAT PARTICLES; FAT SUBSTITUTES; FOOD EMULSIONS;

ADSORPTION; AGGLOMERATION; BACKSCATTERING; COMPOSITION; EMULSIONS; LIGHT SCATTERING; MICELLES; OILS AND FATS; PACKING; PROTEINS; SHEAR STRESS; SURFACE ACTIVE AGENTS; THERMODYNAMIC STABILITY;

FOOD PRODUCTS;

EID: 4444379446     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.02.042     Document Type: Article

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