Effect of high hydrostatic pressure and high dynamic pressure on stability and rheological properties of model oil-in-water emulsions

High Pressure Research

Volumn 31, Issue 3, 2011, Pages 462-474

  Bigikocin, Erman ^a   Mert, Behic ^a   Alpas, Hami ^a  

^a MIDDLE EAST TECHNICAL UNIVERSITY   (Turkey)

Author keywords

Emulsion stability; High dynamic pressure; High hydrostatic pressure; Oil in water emulsions; Rheology

Indexed keywords

EMULSION STABILITY; FOOD STRUCTURES; GUAR GUMS; HIGH DYNAMIC PRESSURE; HIGH HYDROSTATIC PRESSURE; HIGH PRESSURE; HOMOGENIZATION TECHNIQUES; LOCUST BEAN GUM; MICROFLUIDIZATION; NEW PRODUCT; OIL CONTENTS; OIL DROPLETS; OIL-IN-WATER EMULSIONS; PROTEIN UNFOLDING; RHEOLOGICAL PROPERTY; SHEAR FORCE; STATIC AND DYNAMIC; VISCOELASTIC PROPERTIES; WHEY PROTEIN ISOLATE; XANTHAN GUM;

CENTRIFUGATION; CHEMICAL CONTAMINATION; EMULSIFICATION; EMULSIONS; HIGH PRESSURE EFFECTS; HOMOGENIZATION METHOD; HYDRAULICS; HYDRODYNAMICS; HYDROSTATIC PRESSURE; RHEOLOGY; VISCOSITY;

STABILITY;

EID: 80054974269     PISSN: 08957959     EISSN: 14772299     Source Type: Journal    
DOI: 10.1080/08957959.2011.589842     Document Type: Article

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