Evaluation of aging mechanisms of olive oil-lemon juice emulsion through digital image analysis

Journal of Food Engineering

Volumn 97, Issue 3, 2010, Pages 335-340

  Silva, Kelly A ^a   Rocha Leão, Maria H ^a   Coelho, Maria Alice Z ^a  

^a FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

Author keywords

Emulsion stability; Image analysis; Maltodextrin; Modified starch; Xanthan gum

Indexed keywords

AGING MECHANISM; DIGITAL IMAGE ANALYSIS; EMULSION STABILITY; LEMON JUICE; MALTODEXTRINS; MEAN DIAMETER; MEAN DROPLET SIZE; MODIFIED STARCHES; MOLECULAR DIFFUSION; OLIVE OIL; RHEOLOGICAL BEHAVIORS; SALAD DRESSINGS; STABILITY RESULTS; STORAGE PERIODS; XANTHAN GUM;

COALESCENCE; DROP FORMATION; IMAGE ANALYSIS; PHASE SEPARATION; RHEOLOGY; STABILITY; STARCH; VEGETABLE OILS;

EMULSIFICATION;

CITRUS LIMON;

EID: 72049132922     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.10.026     Document Type: Article

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