Catastrophic inversion and rheological behavior in soy lecithin and Tween 80 based food emulsions

Journal of Food Engineering

Volumn 116, Issue 1, 2013, Pages 72-77

  Züge, Luana Carolina Bosmuler ^a   Haminiuk, Charles Windson Isidoro ^a   MacIel, Giselle Maria ^a   Silveira, Joana Léa Meira ^a   Scheer, Agnes De Paula ^a  

^a FEDERAL UNIVERSITY OF PARANÁ   (Brazil)

Author keywords

Emulsion inversion; Rheology; Soy lecithin; Tween 80

Indexed keywords

AQUEOUS PHASE; CONCENTRATED SOLUTION; DISTILLED WATER; EMULSION INVERSION; EXTERNAL PHASE; FOOD EMULSIONS; GEL BEHAVIOR; INDUSTRIAL PROCESSS; OIL PHASE; RHEOLOGICAL ANALYSIS; RHEOLOGICAL BEHAVIORS; SOY LECITHIN; SOY OIL; STIRRING RATES; TWEEN 80;

DRYING OILS; ELASTICITY; EMULSIFICATION; OILS AND FATS; RHEOLOGY; SODIUM CHLORIDE; VISCOSITY;

PHOSPHOLIPIDS;

GLYCINE MAX;

EID: 84872095311     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.12.008     Document Type: Article

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