Emulsifying properties of collagen fibers: Effect of pH, protein concentration and homogenization pressure

Food Hydrocolloids

Volumn 25, Issue 4, 2011, Pages 604-612

  Santana, R C ^a   Perrechil, F A ^a   Sato, A C K ^a   Cunha, R L ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Emulsion; High pressure homogenization; Microstructure; Rheology; Stability

Indexed keywords

EID: 79851511420     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2010.07.018     Document Type: Article

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