Preparation and impact of multiple (water-in-oil-in-water) emulsions in meat systems

Food Chemistry

Volumn 141, Issue 1, 2013, Pages 338-346

  Cofrades, S ^a   Antoniou, I ^a   Solas, M T ^b   Herrero, A M ^a   Jimenez Colmenero F ^a  

^a INSTITUTE OF FOOD SCIENCE   (Spain)

^b UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Gel emulsion meat systems; Improving fat content; Meat system characteristics; Multiple emulsions

Indexed keywords

BINDING ENERGY; BINS; EMULSIFICATION; HYDROPHILICITY; MEATS; OLIVE OIL; PARTICLE SIZE;

EMULSION PROPERTIES; FAT CONTENTS; MONOMODAL DISTRIBUTION; MULTIPLE EMULSIONS; SYSTEM CHARACTERISTICS; WATER IN OIL IN WATER EMULSIONS; WATER-IN-OIL-IN-WATER; WHEY PROTEIN CONCENTRATE;

EMULSIONS;

OLIVE OIL; WATER OIL CREAM;

ARTICLE; CHEMICAL COMPOSITION; CONTROLLED STUDY; FAT CONTENT; HYDROPHILICITY; LIPOPHILICITY; MEAT INDUSTRY; MICROSCOPY; PARTICLE SIZE; PORK; PROTEIN CONTENT; SURFACE PROPERTY; THERMOSTABILITY; TRANSMISSION ELECTRON MICROSCOPY; WATER CONTENT;

EID: 84877629298     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.02.097     Document Type: Article

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