Rheological characteristics and physicochemical stability of dressing-type emulsions made of oil bodies-egg yolk blends

Food Chemistry

Volumn 134, Issue 1, 2012, Pages 64-73

  Nikiforidis, Constantinos V ^a   Biliaderis, Costas G ^a   Kiosseoglou, Vassilios ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Coalescence; Creaming; Emulsions; Maize germ; Oil bodies; Rheology; Salad dressings

Indexed keywords

AQUEOUS EXTRACTION; CONTINUOUS PHASE; CREAMING; EMULSION STRUCTURES; INTERACTION EFFECT; ISOELECTRIC PRECIPITATION; MAIZE GERM; OIL BODIES; PHYSICAL STABILITY; PHYSICO-CHEMICAL STABILITY; RHEOLOGICAL CHARACTERISTICS; RHEOMETRY; SALAD DRESSINGS; SDS-PAGE; STEADY SHEAR; SURFACE PROTEINS; YOLK BLENDS;

ALKALINITY; CENTRIFUGATION; COALESCENCE; EMULSIFICATION; EMULSIONS; PROTEINS; RHEOLOGY; SODIUM CHLORIDE; SUGAR (SUCROSE);

SOLVENT EXTRACTION;

CORN OIL; MEMBRANE PROTEIN; SODIUM CHLORIDE; WATER; WATER OIL CREAM; YOLK PROTEIN;

AGING; ARTICLE; BODY SURFACE; CELL ORGANELLE; CENTRIFUGATION; EGG YOLK; EMULSION; FLOW KINETICS; FLOW MEASUREMENT; MAIZE; NONHUMAN; OIL BODY; PHYSICAL CHEMISTRY; POLYACRYLAMIDE GEL ELECTROPHORESIS; PRECIPITATION; PROTEIN ANALYSIS;

ZEA MAYS;

EID: 84860385295     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.02.058     Document Type: Article

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