Rheology of cream-like emulsions prepared with soybean milk and low trans vegetable fat

JAOCS, Journal of the American Oil Chemists' Society

Volumn 89, Issue 10, 2012, Pages 1857-1865

  Márquez, Andrés L ^a,b   Wagner, Jorge R ^a,b  

^a UNIVERSIDAD NACIONAL DE QUILMES   (Argentina)

^b Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

Author keywords

Creams; Partial coalescence; Particle size; Rheology; Vegetable fat

Indexed keywords

CREAMS; DAIRY CREAMS; FAT CONTENTS; FAT GLOBULES; GLOBULE SIZE; LIPID PHASE; MAGNETIC SHAKING; OIL-IN-WATER EMULSIONS; PARTIAL COALESCENCE; RHEOLOGICAL BEHAVIORS; RHEOPECTIC; SUNFLOWER OIL; VISCO-ELASTIC PARAMETERS;

ELASTICITY; EMULSIONS; HOMOGENIZATION METHOD; OILSEEDS; PARTICLE SIZE; RHEOLOGY; VEGETABLE OILS; VEGETABLES;

COALESCENCE;

GLYCINE MAX; HELIANTHUS;

EID: 84870058723     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-012-2093-z     Document Type: Article

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