Rheological properties of whey protein isolate stabilized emulsions with pectin and guar gum

European Food Research and Technology

Volumn 229, Issue 2, 2009, Pages 281-286

  Erçelebi, Emine Alben ^a   Ibanoğlu, Esra ^a  

^a GAZIANTEP UNIVERSITY   (Turkey)

Author keywords

Guar gum; Pectin; Power law model; Rheology; Whey protein isolate

Indexed keywords

COLLOIDS; CURVE FITTING; EMULSIFICATION; INDEXING (OF INFORMATION); PROTEINS; RHEOLOGY; SHEAR THINNING;

FLOW BEHAVIOUR INDEX; GUAR GUMS; HIGHER FREQUENCIES; NEWTONIAN BEHAVIOURS; PECTIN; POWER LAW MODEL; RHEOLOGICAL PROPERTY; WHEY PROTEIN ISOLATE;

SHEAR FLOW;

CYAMOPSIS TETRAGONOLOBA;

EID: 67649134950     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-009-1056-6     Document Type: Article

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