Influence of chitosan concentration on the stability, microstructure and rheological properties of O/W emulsions formulated with high-oleic sunflower oil and potato protein

Food Hydrocolloids

Volumn 30, Issue 1, 2013, Pages 152-162

  Calero, Nuria ^a   Muñoz, José ^a   Cox, Phil W ^b   Heuer, Alex ^b   Guerrero, Antonio ^a  

^a UNIVERSITY OF SEVILLE   (Spain)

^b UNIVERSITY OF BIRMINGHAM   (United Kingdom)

Author keywords

Chitosan; CLSM; Cryo SEM; Emulsion; Potato protein isolate; Rheology

Indexed keywords

EMULSIFICATION; EMULSIONS; FLOCCULATION; MICROSTRUCTURE; PROTEINS; RHEOLOGY; SHEAR DEFORMATION; SHEAR FLOW; SHEAR STRESS; SHEAR THINNING; SUNFLOWER OIL; VISCOELASTICITY;

CHITOSAN CONCENTRATION; CLSM; CRITICAL SHEAR RATES; CRYO-SEM; HIGH-OLEIC SUNFLOWER OIL; O/W EMULSIONS; PHYSICAL STABILITY; POTATO PROTEIN ISOLATES; STABILITY PROPERTIES; ZERO SHEAR VISCOSITY;

CHITOSAN;

HELIANTHUS; SOLANUM TUBEROSUM;

EID: 84862268755     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.05.004     Document Type: Article

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