A rheological analysis of structured water-in-olive oil emulsions

Journal of Food Engineering

Volumn 107, Issue 3-4, 2011, Pages 296-303

  Lupi, Francesca R ^a   Gabriele, Domenico ^a   De Cindio, Bruno ^a   Sánchez, Maria C ^b   Gallegos, Crispulo ^b  

^a UNIVERSITY OF CALABRIA   (Italy)

^b UNIVERSITY OF HUELVA   (Spain)

Author keywords

Cocoa butter; Crystallisation; Mono and di glycerides of fatty acids; Olive oil; Organogel; W O structured emulsions

Indexed keywords

CARDIO-VASCULAR DISEASE; COCOA BUTTER; CRYSTALLINE NETWORKS; FOOD INDUSTRIES; MONO- AND DI-GLYCERIDES OF FATTY ACIDS; OIL EMULSIONS; OIL PHASE; OLIVE OIL; ORGANO-GELATOR; ORGANOGELS; POTENTIAL APPLICATIONS; RHEOLOGICAL ANALYSIS; RHEOLOGICAL PROPERTY; RHEOLOGICAL STUDIES; SHEAR RATES; STRUCTURATION; STRUCTURED NETWORKS; TECHNOLOGY-BASED; TRANS FATTY ACID; W/O EMULSIONS; WATER DROPLETS; WATER IN OIL EMULSIONS;

BEVERAGES; BLENDING; CRYSTALLIZATION; EMULSIONS; HYDROGENATION; RHEOLOGY; SATURATED FATTY ACIDS; SHEAR DEFORMATION;

VEGETABLE OILS;

THEOBROMA; THEOBROMA CACAO;

EID: 80052260601     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.07.013     Document Type: Article

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