Characterization of phase separation behavior, emulsion stability, rheology, and microstructure of egg white-polysaccharide mixtures

Journal of Food Science

Volumn 74, Issue 6, 2009, Pages

  Erçelebi, E Alben ^a   Ibanoglu E ^a  

^a GAZIANTEP UNIVERSITY   (Turkey)

Author keywords

Egg white; Emulsion stability; Hydrocolloid; Phase separation; Rheology

Indexed keywords

EGG WHITE; FOOD ADDITIVE; GALACTAN; GUAR GUM; MANNAN; PECTIN; PLANT GUM; POLYSACCHARIDE;

ALGORITHM; ANALYSIS OF VARIANCE; ANIMAL; ARTICLE; CHEMISTRY; CHICKEN; EMULSION; FLOCCULATION; FLOW KINETICS; FOOD HANDLING; GEL; MICROSCOPY; PH; PHASE TRANSITION; REGRESSION ANALYSIS; SPECTROPHOTOMETRY; VISCOSITY;

ALGORITHMS; ANALYSIS OF VARIANCE; ANIMALS; CHICKENS; EGG WHITE; EMULSIONS; FLOCCULATION; FOOD ADDITIVES; FOOD HANDLING; GALACTANS; GELS; HYDROGEN-ION CONCENTRATION; LEAST-SQUARES ANALYSIS; MANNANS; MICROSCOPY; PECTINS; PHASE TRANSITION; PLANT GUMS; POLYSACCHARIDES; RHEOLOGY; SPECTROPHOTOMETRY; VISCOSITY;

CYAMOPSIS TETRAGONOLOBA;

EID: 70350149840     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01252.x     Document Type: Article

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