Application of thermal treatments to enhance gel strength and stability of highly concentrated crayfish-based emulsions

Food Hydrocolloids

Volumn 23, Issue 8, 2009, Pages 2346-2353

  Romero, Alberto ^a   Bengoechea, Carlos ^a   Cordobés, Felipe ^a   Guerrero, Antonio ^a  

^a UNIVERSITY OF SEVILLE   (Spain)

Author keywords

Crayfish protein; Droplet Size Distribution; Linear viscoelasticity; Oil in water emulsions; Thermal treatment

Indexed keywords

ALKALINITY; DROPS; EMULSIFICATION; EMULSIONS; HEAT TREATMENT; HYDROGEN BONDS; HYDROPHOBICITY; SHELLFISH; SIZE DISTRIBUTION; STABILITY; VISCOELASTICITY;

COOLING STAGE; CRAYFISH PROTEIN; DROPLET SIZE DISTRIBUTIONS; EMULSION STABILITY; GEL STRENGTHS; LINEAR VISCOELASTICITY; OIL DROPLETS; OIL-IN-WATER; OIL-IN-WATER EMULSION; WATER EMULSION;

PROTEINS;

ASTACOIDEA;

EID: 70149119422     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2009.06.012     Document Type: Article

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