Effect of thermal and mechanical factors on rheological properties of high performance inulin gels and spreads

Journal of Food Engineering

Volumn 99, Issue 1, 2010, Pages 106-113

  Glibowski, Pawel ^a  

^a UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

Author keywords

ESEM; Inulin gels; Inulin spreads; Rheology; Texture

Indexed keywords

ABSORBED WATER; APPARENT VISCOSITY; CANOLA OIL; COMMERCIAL PRODUCTS; COOLING RATES; ESEM; HIGH STANDARDS; INULIN GELS; INULIN SPREADS; LABORATORY CONDITIONS; MANUFACTURING PROCESS; MECHANICAL FACTORS; RHEOLOGICAL PARAMETER; RHEOLOGICAL PROPERTY; SHEAR THINNING; STRUCTURE DESTRUCTION; VISCOSITY INCREASE; WATER ENVIRONMENTS;

ELASTICITY; EMULSIFICATION; GELS; MECHANICAL PROPERTIES; PLASTICITY; SUSPENSIONS (FLUIDS); TEXTURES; VISCOSITY;

RHEOLOGY;

BRASSICA NAPUS; BRASSICA NAPUS VAR. NAPUS;

EID: 77949490068     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.02.007     Document Type: Article

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