Temperature and pH as factors influencing droplet size distribution and linear viscoelasticity of O/W emulsions stabilised by soy and gluten proteins

Food Hydrocolloids

Volumn 24, Issue 8, 2010, Pages 783-791

  Bengoechea, Carlos ^a   Romero, Alberto ^a   Aguilar, Jose Manuel ^a   Cordobés, Felipe ^a   Guerrero, Antonio ^a  

^a UNIVERSITY OF SEVILLE   (Spain)

Author keywords

Droplet size distribution; Gluten; Linear viscoelasticity; Oil in water emulsions; PH; SPI; Thermal treatment

Indexed keywords

DROPS; EMULSIONS; PROTEINS; SIZE DISTRIBUTION; VISCOELASTICITY;

DROPLET SIZE DISTRIBUTIONS; GLUTEN; LINEAR VISCOELASTICITY; O/W EMULSIONS; OIL-IN-WATER; OIL-IN-WATER EMULSION; PH; SOY PROTEIN; SPI; WATER EMULSION;

EMULSIFICATION;

GLYCINE MAX; TRITICUM AESTIVUM;

EID: 77955049940     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2010.04.005     Document Type: Article

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