Designing reduced-fat food emulsions: Locust bean gum-fat droplet interactions

Food Hydrocolloids

Volumn 32, Issue 2, 2013, Pages 263-270

  Chung, Cheryl ^a   Degner, Brian ^b   McClements, David Julian ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b ConAgra Foods ^*  (United States)

Author keywords

Biopolymers; Creaming; Emulsions; Hydrocolloids; Locust bean gum; Rheology; Sauces; Viscosity

Indexed keywords

ARID REGIONS; DROPS; ELASTICITY; EMULSIFICATION; EMULSIONS; FLOCCULATION; HYDROGELS; OILS AND FATS; OSTWALD RIPENING; PARTICLE SIZE; PHASE SEPARATION; VISCOSITY;

CREAMING; DROPLET INTERACTION; FAT DROPLETS; FOOD EMULSIONS; GUM CONCENTRATION; HYDROCOLLOID; LOCUST BEAN GUM; PHYSICOCHEMICAL PROPERTY; REDUCED FAT; SAUCE;

BIOPOLYMERS;

EID: 84874009867     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.01.008     Document Type: Article

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