Rheological interactions of selected hydrocolloid-sugar-milk-emulsifier systems

International Journal of Food Science and Technology

Volumn 47, Issue 4, 2012, Pages 854-860

  Bahramparvar, Maryam ^a   Razavi, Seyed M A ^a  

^a FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

Author keywords

Emulsifier; Gum; Protein; Rheology; Sugar; Synergism

Indexed keywords

APPARENT VISCOSITY; CARBOXYMETHYL CELLULOSE; CONSISTENCY COEFFICIENT; EMULSIFIER; FLOW BEHAVIOUR INDEX; GUAR GUMS; GUM; ICE CREAMS; NEW SOURCES; POWER LAW MODEL; PSEUDOPLASTIC; PSEUDOPLASTICITY; RHEOLOGICAL INTERACTIONS; RHEOLOGICAL PROPERTY; SEED GUM; SKIM MILK POWDER; SKIM MILKS; SYNERGISM; SYNERGISTIC INTERACTION;

EMULSIFICATION; PROTEINS; RHEOLOGY; SUGAR (SUCROSE); SUGARS; VISCOMETERS;

COLLOIDS;

CYAMOPSIS TETRAGONOLOBA; OCIMUM;

EID: 84858701423     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02918.x     Document Type: Article

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