Physical and flow properties of d-limonene-in-water emulsions stabilized with whey protein concentrate and wild sage (Salvia macrosiphon) seed gum

Food Research International

Volumn 53, Issue 1, 2013, Pages 312-318

  Mohammadzadeh, Hanieh ^a   Koocheki, Arash ^a   Kadkhodaee, Rassoul ^b   Razavi, Seyed M A ^a  

^a FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

^b RESEARCH INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY RIFST   (Iran)

Author keywords

D Limonene; Emulsion; Flow properties; Stability; Whey protein concentrate; Wild sage seed gum

Indexed keywords

D-LIMONENE; EXPERIMENTAL DATUM; FLOW PROPERTIES; NEWTONIAN BEHAVIOR; PROTEIN CONCENTRATIONS; RHEOLOGICAL MODELS; SEED GUM; WHEY PROTEIN CONCENTRATE;

CONVERGENCE OF NUMERICAL METHODS; DIGITAL STORAGE; DROPS; EMULSIFICATION; EMULSIONS; MONOTERPENES; SHEAR FLOW; VISCOSITY; ZETA POTENTIAL;

PROTEINS;

EID: 84879452925     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.04.028     Document Type: Article

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