Emulsifying and stabilizing properties of functionalized orange pulp fibers

Food Hydrocolloids

Volumn 47, Issue , 2015, Pages 115-123

  Wallecan, J ^a   McCrae, C ^a   Debon, S J J ^a   Dong, J ^b   Mazoyer, J ^c  

^a Cargill R D Centre Europe   (Belgium)

^b CARGILL INC   (United States)

^c Cargill Usine de Baupte   (France)

Author keywords

Emulsifying properties; High pressure homogenization; Orange pulp fibers; Rheology

Indexed keywords

CITRUS FRUITS; ELASTICITY; EMULSIFICATION; EMULSIONS; PHASE INTERFACES; PROTEINS;

ACTIVATED FIBERS; DRIED FIBERS; EMULSIFYING PROPERTY; FUNCTIONALIZED; HIGH PRESSURE HOMOGENIZATION; ORANGE PULP; ORANGE PULP FIBER; PULP FIBERS; STABILIZING PROPERTIES; SURFACE ACTIVITIES;

FIBERS;

EID: 84922422811     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.01.009     Document Type: Article

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