Rheological characterisation of dairy emulsions for cold foam applications

International Journal of Food Properties

Volumn 14, Issue 4, 2011, Pages 786-798

  Gabriele, Domenico ^a   Migliori, Massimo ^a   Baldino, Noemi ^a   Di Sanzo, Rosa ^a   De Cindio, Bruno ^a   Vuozzo, Daniela ^b  

^a UNIVERSITY OF CALABRIA   (Italy)

^b CREMAL ^*  (Italy)

Author keywords

Dairy emulsions; Dynamic freezing point; Emulsifiers; Rheology; Stabilizers

Indexed keywords

CARRAGEENANS; CHARACTERISATION; EMULSIFIERS; FAT CONTENTS; FOAM APPLICATIONS; FREEZING POINT; FREEZING TEMPERATURES; GUAR GUMS; HOMOGENISATION; ICE CREAMS; INDUSTRIAL PRODUCTION; LIQUID MATRIX; LOW TEMPERATURES; LOW-TEMPERATURE APPLICATIONS; OIL DROPLETS; PARTICULAR CONDITION; PILOT PLANT SCALE; POTENTIAL EFFECTS; RHEOLOGICAL PROPERTY; THERMAL DAMAGE; WATER SYSTEM; WHEY PROTEINS; WHIPPED CREAM;

ELASTICITY; EMULSIFICATION; FREEZING; LOW TEMPERATURE PRODUCTION; PILOT PLANTS; SUGARS; VISCOSITY;

RHEOLOGY;

CYAMOPSIS TETRAGONOLOBA;

EID: 79959188474     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910903440964     Document Type: Article

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