Influence of Alyssum homolocarpum seed gum on the stability and flow properties of O/W emulsion prepared by high intensity ultrasound

Food Hydrocolloids

Volumn 23, Issue 8, 2009, Pages 2416-2424

  Koocheki, Arash ^a   Kadkhodaee, Rassoul ^b   Mortazavi, Seyed Ali ^a   Shahidi, Fakhri ^a   Taherian, Ali Reza ^c  

^a FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

^b RESEARCH INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY RIFST   (Iran)

^c FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

Alyssum homolocarpum; Emulsion stability; Flow properties; Ultrasound

Indexed keywords

ALYSSUM; ZEA MAYS;

EID: 70249095899     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2009.06.021     Document Type: Article

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