Rheological and nuclear magnetic resonance characterization of porcine plasma protein-stabilized gel-like emulsion affected by pH and heating

LWT

Volumn 75, Issue , 2017, Pages 460-465

  Li, Weifeng ^a   Huang, Mengmeng ^b   Wang, Peng ^a   Xu, Xinglian ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b ZHEJIANG UNIVERSITY   (China)

Author keywords

Gel like emulsion; Heating; pH; Porcine plasma protein

Indexed keywords

EMULSIFICATION; HARDNESS; HEATING; NUCLEAR MAGNETIC RESONANCE; OILS AND FATS; OSTWALD RIPENING; PH; PH EFFECTS; PROTEINS; SHEAR THINNING;

ELASTICITY CHARACTERISTICS; INFLUENCE OF PH; LOSS MODULI; OIL-IN-WATER; PLASMA PROTEIN; SHEAR-THINNING BEHAVIOR; STATUS OF WATERS; WATER HOLDING CAPACITY;

MAGNETOPLASMA;

EID: 84988515895     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.09.025     Document Type: Article

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