Oxidative stability and rheological properties of oil-in-water emulsions with walnut oil

Advance Journal of Food Science and Technology

Volumn 2, Issue 3, 2010, Pages 172-177

  Nikovska, Kremena ^a  

^a UNIVERSITY OF FOOD TECHNOLOGIES   (Bulgaria)

Author keywords

Food emulsions; Oxidation; Protein emulsifiers; Rheology

Indexed keywords

CONSISTENCY COEFFICIENT; FLOW BEHAVIOR INDEX; FLOW CURVES; FOOD EMULSIONS; HERSCHEL-BULKLEY MODEL; O/W EMULSIONS; OIL-IN-WATER (O/W) EMULSION; OIL-IN-WATER EMULSIONS; OXIDATIVE STABILITY; PLASTIC VISCOSITY; POWER LAW; RHEOLOGICAL BEHAVIORS; RHEOLOGICAL CHARACTERISTICS; RHEOLOGICAL PROPERTY; SECONDARY OXIDATION PRODUCTS; SOY PROTEIN; SOY PROTEIN ISOLATES; WHEY PROTEIN ISOLATE; WHEY PROTEINS;

ELASTICITY; EMULSIFICATION; EMULSIONS; OXIDATION; OXIDATION RESISTANCE; PROTEINS; VISCOSITY; YIELD STRESS;

RHEOLOGY;

GLYCINE MAX; JUGLANS;

EID: 79551573224     PISSN: 20424868     EISSN: 20424876     Source Type: Journal    
DOI: None     Document Type: Article

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