The effect of starch modification and concentration on steady-state and dynamic rheology of meat emulsions

Food Hydrocolloids

Volumn 48, Issue , 2015, Pages 135-148

  Genccelep, Huseyin ^a   Saricaoglu, Furkan Turker ^a,b   Anil, Munir ^a   Agar, Berrin ^a   Turhan, Sadettin ^a  

^a ONDOKUZ MAYIS UNIVERSITY   (Turkey)

^b BAYBURT UNIVERSITY   (Turkey)

Author keywords

Concentration; Intrinsic viscosity; Meat emulsion; Modified starch; Particle size; Viscoelastic properties

Indexed keywords

EMULSIFICATION; EMULSIONS; GELATION; MEATS; NON NEWTONIAN FLOW; RHEOLOGY; SOLUBILITY; STARCH; VISCOELASTICITY; VISCOSITY;

CONCENTRATION; INTRINSIC VISCOSITY; MEAT EMULSION; MODIFIED STARCHES; PARTICLES SIZES; POTATO STARCHES; STARCH CONCENTRATION; STARCH MODIFICATION; STEADY STATE; VISCOELASTIC PROPERTIES;

PARTICLE SIZE;

SOLANUM TUBEROSUM;

EID: 84924142822     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.02.002     Document Type: Article

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