Microstructure & rheology of mixed colloidal dispersions: Influence of pH-induced droplet aggregation on starch granule-fat droplet mixtures

Journal of Food Engineering

Volumn 116, Issue 2, 2013, Pages 462-471

  Wu, Bicheng ^a   Degner, Brian ^b   McClements, David Julian ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b ConAgra Foods ^*  (United States)

Author keywords

Aggregation; Dispersions; Droplet; Electrostatic; Emulsion; Low fat; Rheology; Starch

Indexed keywords

APPARENT VISCOSITY; COLLOIDAL DISPERSION; DROPLET AGGREGATION; DROPLET MIXTURES; ELECTROSTATIC REPULSION; FAT DROPLETS; FOOD SYSTEM; HIGH QUALITY; ISO-ELECTRIC POINTS; LIPID DROPLETS; LOW FAT; MIXED SYSTEMS; OIL-IN-WATER EMULSIONS; PH VALUE; PHYSICOCHEMICAL PROPERTY; QUALITY ATTRIBUTES; RHEOLOGICAL PROPERTY; SENSORY ATTRIBUTES; STARCH GRANULES;

AGGLOMERATION; DISPERSION (WAVES); ELASTICITY; ELECTROSTATICS; EMULSIFICATION; EMULSIONS; FLOCCULATION; FOOD PRODUCTS; GRANULATION; OILS AND FATS; RHEOLOGY; STARCH;

DROPS;

EID: 84873355954     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.12.020     Document Type: Article

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