Contribution of okra extracts to the stability and rheology of oil-in-water emulsions

Food Hydrocolloids

Volumn 25, Issue 5, 2011, Pages 991-999

  Georgiadis, N ^a   Ritzoulis, C ^a   Sioura, G ^a   Kornezou, P ^a   Vasiliadou, C ^b   Tsioptsias, C ^a  

^a ALEXANDER TECHNOLOGICAL EDUCATIONAL INSTITUTE OF THESSALONIKI   (Greece)

^b KEPAMAH   (Greece)

Author keywords

Creaming; Depletion flocculation; Emulsion stability; Okra; Polysaccharides; Rheology; Size exclusion chromatography

Indexed keywords

CHELATION; ELASTICITY; EMULSIFICATION; EMULSIONS; EXTRACTION; FLOCCULATION; NON NEWTONIAN FLOW; SHEAR FLOW; SHEAR THINNING; SIZE EXCLUSION CHROMATOGRAPHY; ZETA POTENTIAL;

CREAMING; DEPLETION FLOCCULATION; EMULSION STABILITY; OIL-IN-WATER; OKRA; SHEAR-THINNING RHEOLOGY; SIZE-EXCLUSION CHROMATOGRAPHY; SOLUBLE SOLIDS; TWEEN-20; WATER EMULSION;

POLYSACCHARIDES;

ABELMOSCHUS;

EID: 79952533265     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2010.09.014     Document Type: Article

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