Interfacial and emulsifying behaviour of crayfish protein isolate

LWT

Volumn 44, Issue 7, 2011, Pages 1603-1610

  Romero, Alberto ^a   Beaumal, Valérie ^b   David Briand, Elisabeth ^b   Cordobés, Felipe ^a   Anton, Marc ^b   Guerrero, Antonio ^a  

^a UNIVERSITY OF SEVILLE   (Spain)

^b INRA   (France)

Author keywords

Crayfish protein; Emulsion; Interfacial rheology; Interfacial tension; Surface pressure

Indexed keywords

AIR; DROP BREAKUP; EMULSIFICATION; EMULSIONS; OILS AND FATS; OSTWALD RIPENING; PHASE INTERFACES; SHELLFISH; SURFACE TENSION;

COMPRESSION-EXPANSION; CONCENTRATED EMULSION; DROPLET SIZE DISTRIBUTIONS; INTERFACIAL RHEOLOGY; OIL WATER INTERFACES; OIL-IN-WATER EMULSIONS; SURFACE PRESSURES; TWO DIMENSIONAL MODEL;

PROTEINS;

ASTACOIDEA;

EID: 79954629104     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2011.03.005     Document Type: Article

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