Rheological characterization of gel-in-oil-in-gel type structured emulsions

Food Hydrocolloids

Volumn 46, Issue , 2015, Pages 84-92

  Patel, Ashok R ^a   Dumlu, Pinar ^a   Vermeir, Lien ^a   Lewille, Benny ^a   Lesaffer, Ans ^b   Dewettinck, Koen ^a  

^a GHENT UNIVERSITY   (Belgium)

^b Vandemoortele R and D Centre   (Belgium)

Author keywords

Biopolymeric stabilizers; Carrageenan; Emulsion gels; Locust bean gum; Rheology; Structured emulsion

Indexed keywords

BIOMOLECULES; BIOPOLYMERS; COOLING; DROPS; ELASTICITY; EMULSIFICATION; EMULSIONS; GELATION; GELS; OILS AND FATS;

BIOPOLYMERIC STABILIZER; CARRAGEENANS; EMULSION GEL; GEL-TYPE; LOCUST BEAN GUM; RHEOLOGICAL CHARACTERIZATION; STABILISER; STRUCTURED EMULSION; WATER DROPLETS; WATER PHASIS;

SCANNING ELECTRON MICROSCOPY;

EID: 84921319846     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.12.029     Document Type: Article

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