Rheological properties of corn oil emulsions stabilized by commercial micellar casein and high pressure homogenization

LWT

Volumn 42, Issue 1, 2009, Pages 307-311

  San Martin Gonzalez M F ^a   Roach, A ^a   Harte, F ^a  

^a UNIVERSITY OF TENNESSEE   (United States)

Author keywords

Casein; Emulsion; High pressure homogenization; Oil; Rheology; Viscosity

Indexed keywords

CASEIN; EMULSIFICATION; EMULSIONS; RHEOLOGY; SHEAR THINNING; VEGETABLE OILS;

CORN OIL; FREE BASIS; HIGH PRESSURE HOMOGENIZATION; MICELLARS; OIL; OIL CONCENTRATION; OIL EMULSIONS; OIL-FREE; RHEOLOGICAL BEHAVIOUR; RHEOLOGICAL PROPERTY;

SHEAR FLOW;

ZEA MAYS;

EID: 52949094611     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2008.04.005     Document Type: Article

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