Understanding multicomponent emulsion-based products: Influence of locust bean gum on fat droplet - Starch granule mixtures

Food Hydrocolloids

Volumn 35, Issue , 2014, Pages 315-323

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

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b Six ConAgra Drive ^*  (United States)

Author keywords

Emulsion; Hydrocolloids; Locust bean gum; Modified starch; Reduced fat; Rheology

Indexed keywords

COLLOIDS; DROPS; EMULSIFICATION; GRANULATION; OPTICAL PROPERTIES; RHEOLOGY; SHEAR THINNING; STARCH; YIELD STRESS;

FAT DROPLETS; GUM CONCENTRATION; HYDROCOLLOID; LOCUST BEAN GUM; MIXED SYSTEMS; MODIFIED STARCHES; MULTI-COMPONENT MODELING; MULTICOMPONENTS; REDUCED FAT; STARCH GRANULES;

ELASTICITY;

EID: 84886289434     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.06.007     Document Type: Article

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