Relationship of rheological and microstructural properties with physical stability of potato protein-based emulsions stabilized by guar gum

Food Hydrocolloids

Volumn 44, Issue , 2015, Pages 109-114

  Santos, Jenifer ^a   Calero, Nuria ^a   Guerrero, Antonio ^a   Muñoz, José ^a  

^a UNIVERSITY OF SEVILLE   (Spain)

Author keywords

Guar gum; High oleic sunflower; Multiple light scattering; Optical microscopy; Potato protein; Rheology

Indexed keywords

ELASTICITY; EMULSIFICATION; FOOD PRODUCTS; LIGHT SCATTERING; OPTICAL DATA STORAGE; OPTICAL MICROSCOPY;

FOOD INDUSTRIES; GUAR GUMS; HIGH OLEIC SUNFLOWER; MICRO-STRUCTURAL PROPERTIES; MULTIPLE LIGHT SCATTERING; NUTRITIONAL QUALITIES; OLEIC SUNFLOWER; PHYSICAL STABILITY; POTATO PROTEIN; RHEOLOGICAL PROPERTY;

PROTEINS;

CYAMOPSIS TETRAGONOLOBA; HELIANTHUS; SOLANUM TUBEROSUM;

EID: 84907637711     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.09.025     Document Type: Article

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