Influence of the Addition of Ovalbumin and Emulsifier on the Physical Properties and Stability of Yacon (Smallanthus sonchifolius) Juice Foams Prepared for Foam Mat Drying Process

Food and Bioprocess Technology

Volumn 8, Issue 10, 2015, Pages 2012-2026

  Franco, Talita Szlapak ^a   Ellendersen, Luciana Neves ^a   Fattori, Diogo ^a   Granato, Daniel ^b   Masson, Maria Lucia ^a  

^a FEDERAL UNIVERSITY OF PARANÁ   (Brazil)

^b STATE UNIVERSITY OF PONTA GROSSA   (Brazil)

Author keywords

Emulsifier; Optical microscopy; Ovalbumin; Rheology; Stability

Indexed keywords

BLOWING AGENTS; CONVERGENCE OF NUMERICAL METHODS; DRYING; EMULSIFICATION; OPTICAL MICROSCOPY; RHEOLOGY; STABILITY;

DRYING PROCESS; EMULSIFIER; FACTORIAL DESIGN; HIGHER YIELD; OVALBUMINS; PHYSICAL STABILITY; RESPONSE SURFACE METHODOLOGY; RESTING PERIOD;

YIELD STRESS;

EID: 84940719607     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-015-1553-5     Document Type: Article

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