Effects of emulsifiers on vegetable-fat based aerated emulsions with interfacial rheological contributions

Food Research International

Volumn 53, Issue 1, 2013, Pages 342-351

  Kim, Hyun Jung ^a   Bot, Arjen ^a   de Vries, Isabel C M ^a   Golding, Matt ^a,b   Pelan, Eddie G ^a  

^a UNILEVER RESEARCH VLAARDINGEN   (Netherlands)

^b MASSEY UNIVERSITY   (New Zealand)

Author keywords

Emulsifier; Oil and water interfacial properties; Partial coalescence; Whipping emulsion properties

Indexed keywords

BULK VISCOSITY; EMULSIFIER; EMULSION PROPERTIES; INTERFACIAL LAYER; INTERFACIAL PROPERTY; PARTIAL COALESCENCE; QUIESCENT CONDITIONS; STORAGE VISCOSITY;

AGGLOMERATION; EMULSIFICATION; EMULSIONS; PARTICLE SIZE ANALYSIS; RHEOLOGY; VEGETABLES; VISCOSITY;

COALESCENCE;

EID: 84878983038     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.04.027     Document Type: Article

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