Oil-in-water food emulsions stabilized by tuna proteins;Emulsiones alimentarias aceite-en-agua estabilizadas con proteínas de atún

Grasas y Aceites

Volumn 61, Issue 4, 2010, Pages 352-360

  Ruiz Marquez D ^a   Partal, P ^a   Franco, J M ^a   Gallegos, C ^a  

^a UNIVERSITY OF HUELVA   (Spain)

Author keywords

Emulsion; Freezing; Liofilization; Tuna proteins; Viscoelasticity

Indexed keywords

CONSERVATION METHODS; EXTRACTION PROCESS; LINEAR VISCOELASTIC; LIOFILIZATION; MEAN DROPLET SIZE; MICRO-STRUCTURAL CHARACTERISTICS; PROCESSING VARIABLES; RHEOLOGICAL PROPERTY;

EMULSIFICATION; EMULSIONS; FREEZING; OILS AND FATS; RHEOLOGY; VISCOELASTICITY;

PROTEINS;

SCOMBRIDAE;

EID: 77957703554     PISSN: 00173495     EISSN: 19884214     Source Type: Journal    
DOI: 10.3989/gya.112309     Document Type: Article

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