Effect of zinc fortifications on rheological properties and micro-structure of water-in-oil spreads containing κ-carrageenan

European Food Research and Technology

Volumn 227, Issue 3, 2008, Pages 675-681

  Mounsey, John S ^a   Stathopoulos, Costas E ^a   Chockchaisawasdee, Suwimol ^b   O'Kennedy, Brendan T ^a   Gee, Vivian L ^a   Doyle, Jonathan ^c  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b LOEI RAJABHAT UNIVERSITY   (Thailand)

^c Marigot Group   (Ireland)

Author keywords

Carrageenan; Rheology; Water in oil spreads; Zinc fortiWcation

Indexed keywords

ADDITION REACTIONS; COLLOIDS; COOLING WATER; ELASTIC MODULI; ELASTICITY; GELATION; LITHOGRAPHY; MICROFLUIDICS; MICROSTRUCTURE; MILITARY ENGINEERING; MORPHOLOGY; PHOTOACOUSTIC EFFECT; PLASTICITY; RHEOLOGY; STORAGE (MATERIALS); STRUCTURAL PROPERTIES; VISCOSITY; ZINC SULFIDE;

APPARENT VISCOSITY; AQUEOUS PHASE; CARRAGEENAN; DROPLET SIZES; EFFECT OF ZINC(II); MICRO STRUCTURING; RHEOLOGICAL PROPERTIES; SIGNIFICANT REDUCTION; SPRINGER (CO); STORAGE MODULUS; WATER IN OIL (W/O);

ZINC;

EID: 44949146510     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-007-0771-0     Document Type: Article

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