The interactions between oil droplets and gel matrix affect the lubrication properties of sheared emulsion-filled gels

Food Hydrocolloids

Volumn 23, Issue 3, 2009, Pages 1038-1046

  Chojnicka, Agnieszka ^a,b   Sala, Guido ^a,c   de Kruif, Cornelus G ^b,d   van de Velde, Fred ^a,d  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b UTRECHT UNIVERSITY   (Netherlands)

^c WAGENINGEN UNIVERSITY   (Netherlands)

^d NIZO FOOD RESEARCH   (Netherlands)

Author keywords

Carrageenan; Emulsion; Friction coefficient; Gelatine; Lubrication; Polymer gels; Protein gels; WPI

Indexed keywords

EMULSIFICATION; FRICTION; VISCOSITY;

CARRAGEENANS; FRICTION COEFFICIENTS; GEL MATRIX; GELATIN; LUBRICATION /; OIL CONCENTRATION; OIL DROPLETS; POLYMER GELS; PROTEIN GEL; WPI;

GELS;

EID: 54049096640     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2008.08.008     Document Type: Article

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