Influence of main emulsion components on the physical properties of corn oil in water emulsion: Effect of oil volume fraction, whey protein concentrate and Lepidium perfoliatum seed gum

Food Research International

Volumn 50, Issue 1, 2013, Pages 457-466

  Soleimanpour, Marjan ^a   Koocheki, Arash ^a   Kadkhodaee, Rassoul ^b  

^a FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

^b RESEARCH INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY RIFST   (Iran)

Author keywords

Emulsion; Lepidium perfoliatum seed gum; Oil volume fraction; Physical properties; Whey protein concentrate (WPC)

Indexed keywords

CORN OIL; CRITICAL VARIABLES; DROPLET SIZES; MAIN EFFECT; MULTIPLE LINEAR REGRESSION ANALYSIS; OIL CONTENTS; OIL-IN-WATER EMULSIONS; RESPONSE SURFACE METHODOLOGY; RESPONSE SURFACE MODELS; SECOND-ORDER POLYNOMIAL; SEED GUM; WHEY PROTEIN CONCENTRATE;

EMULSIONS; LINEAR REGRESSION; PHYSICAL PROPERTIES; PROTEINS; VEGETABLE OILS; VOLUME FRACTION;

EMULSIFICATION;

LEPIDIUM; LEPIDIUM PERFOLIATUM; ZEA MAYS;

EID: 84871766652     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.04.001     Document Type: Article

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