Influence of different β-glucans on the physical and rheological properties of egg yolk stabilized oil-in-water emulsions

Food Hydrocolloids

Volumn 23, Issue 5, 2009, Pages 1279-1287

  Santipanichwong, Rujirat ^a   Suphantharika, Manop ^a  

^a Mahidol University ^*  (Thailand)

Author keywords

Creaming; Emulsion; Microstructure; Rheology; Glucan

Indexed keywords

DROPS; ELASTICITY; EMULSIFICATION; EMULSIONS; OSTWALD RIPENING; POLYSACCHARIDES; STABILITY; VISCOELASTICITY; YIELD STRESS;

CREAMING; CURDLAN; DROPLETS SIZES; EGG YOLKS; GLUCANS; OIL DROPLETS; OIL-IN-WATER; RHEOLOGICAL PROPERTY; WATER EMULSION; Β-GLUCAN;

RHEOLOGY;

HORDEUM;

EID: 60149107329     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2008.10.006     Document Type: Article

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