Assessing of the potential of extruded flour paste as fat replacer in O/W emulsion: A rheological and microstructural study

Food Research International

Volumn 74, Issue , 2015, Pages 72-79

  Román, Laura ^a   Martínez, Mario M ^a   Gómez, Manuel ^a  

^a UNIVERSITY OF VALLADOLID   (Spain)

Author keywords

Emulsion; Extrusion; Low fat; Microscopy; Rheology; Stability

Indexed keywords

CONVERGENCE OF NUMERICAL METHODS; EMULSIONS; EXTRUSION; MICROSCOPIC EXAMINATION; RHEOLOGY; STABILITY; THAWING;

CONSISTENCY INDEX; ENVIRONMENTAL-FRIENDLY; FAT REPLACEMENTS; OIL CONCENTRATION; OIL-IN-WATER EMULSIONS; RHEOLOGICAL PROPERTY; THIXOTROPIC BEHAVIOUR; VISCOELASTIC BEHAVIOUR;

EMULSIFICATION;

EID: 84969384534     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2015.04.035     Document Type: Article

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