Rheology of double (w/o/w) emulsions prepared with soybean milk and fortified with calcium

Journal of Texture Studies

Volumn 41, Issue 5, 2010, Pages 651-671

  Márquez, Andrés L ^a,b   Wagner, Jorge R ^b  

^a CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

^b UNIVERSIDAD NACIONAL DE QUILMES   (Argentina)

Author keywords

Calcium; Pasteurization; Rheology; Soybean milk; W O W emulsions

Indexed keywords

AQUEOUS PHASE; DAIRY CREAMS; DOUBLE EMULSIONS; OSMOTIC GRADIENTS; REDUCED FAT; RHEOLOGICAL BEHAVIORS; SOLUBLE SALTS; SOYBEAN MILK; SOYBEAN PROTEINS; SUNFLOWER OIL; W/O/W EMULSIONS; WATER-IN-OIL-IN-WATER;

BEHAVIORAL RESEARCH; CALCIUM CHLORIDE; COALESCENCE; DAIRIES; DRIERS (MATERIALS); DROPS; ELASTICITY; EMULSIONS; FLOCCULATION; PASTEURIZATION; RHEOLOGY; TEXTURES; VEGETABLE OILS; VISCOSITY;

CALCIUM;

GLYCINE MAX; HELIANTHUS;

EID: 77957171048     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2010.00247.x     Document Type: Article

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