The influence of different stabilizers and salt addition on the stability of model emulsions containing olive or sesame oil

Journal of Food Engineering

Volumn 117, Issue 1, 2013, Pages 124-132

  Protonotariou, S ^a   Evageliou, V ^a   Yanniotis, S ^a   Mandala, I ^a  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Hydrocolloids; O W emulsion; Resistant starch; Rheology; Stability; Whey protein

Indexed keywords

DROPLET SIZE MEASUREMENT; HYDROCOLLOIDS; MICROSCOPIC OBSERVATIONS; MULTIPLE LIGHT SCATTERING; O/W EMULSIONS; RESISTANT STARCH; WHEY PROTEIN CONCENTRATE; WHEY PROTEINS;

CONVERGENCE OF NUMERICAL METHODS; DROPS; EMULSIFICATION; PROTEINS; RHEOLOGY; STABILITY; STARCH; VEGETABLE OILS; XANTHAN GUM;

EMULSIONS;

EID: 84875173855     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2013.01.044     Document Type: Article

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