Rheological and microstructural study of concentrated sunflower oil in water emulsions stabilized by food proteins;Estudio reológico y microestructural de emulsiones concentradas de aceite de girasol en agua estabilizadas con proteínas agroalimentarias

Grasas y Aceites

Volumn 59, Issue 1, 2008, Pages 62-68

  Bengoechea, C ^a   Romero, A ^a   Cordobes F ^a   Guerrero, A ^a  

^a UNIVERSITY OF SEVILLE   (Spain)

Author keywords

Droplet size distribution; Emulsion; Linear viscoelasticity; Protein

Indexed keywords

CONCENTRATION (PROCESS); DROPS; EMULSIONS; OILS AND FATS; PROTEINS; SIZE DISTRIBUTION; SUNFLOWER OIL; VISCOELASTICITY;

DROPLET SIZE DISTRIBUTIONS; EMULSIFICATION PROCESS; ENTANGLEMENT NETWORKS; HIGHLY CONCENTRATED EMULSION; LINEAR VISCOELASTIC; LINEAR VISCOELASTICITY; OIL-IN-WATER EMULSIONS; VISCOELASTIC MODULI;

EMULSIFICATION;

ASTACOIDEA; GLYCINE MAX; HELIANTHUS;

EID: 54149115960     PISSN: 00173495     EISSN: None     Source Type: Journal    
DOI: 10.3989/gya.2008.v59.i1.492     Document Type: Article

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