Characterization of Chemically and Thermally Treated Oil-in-Water Heteroaggregates and Comparison to Conventional Emulsions

Journal of Food Science

Volumn 81, Issue 10, 2016, Pages E2484-E2491

  Maier, Christiane ^a   Reichert, Corina L ^a   Weiss, Jochen ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

emulsion; gel; glutaraldehyde; stability; thermal denaturation

Indexed keywords

EMULSIFYING AGENT; EMULSION; GEL; GLUTARALDEHYDE; SAPONIN; WATER; WHEY PROTEIN;

BEET; CHEMISTRY; EMULSION; FLOW KINETICS; FOOD ANALYSIS; FOOD HANDLING; GEL; PARTICLE SIZE; PH; QUILLAJA;

BETA VULGARIS; EMULSIFYING AGENTS; EMULSIONS; FOOD ANALYSIS; FOOD TECHNOLOGY; GELS; GLUTARAL; HYDROGEN-ION CONCENTRATION; PARTICLE SIZE; QUILLAJA; RHEOLOGY; SAPONINS; WATER; WHEY PROTEINS;

EID: 85028264846     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.13437     Document Type: Article

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