Understanding fiber formation in a concentrated soy protein isolate - Pectin blend

Journal of Food Engineering

Volumn 222, Issue , 2018, Pages 84-92

  Dekkers, Birgit L ^a   Hamoen, Remco ^a   Boom, Remko M ^a   van der Goot, Atze Jan ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Droplet breakup; Droplet coalescence; Mechanical properties; Microstructure; Shear induced deformation; Water in water emulsion

Indexed keywords

ANISOTROPY; DROP BREAKUP; DROPS; EMULSIFICATION; MECHANICAL PROPERTIES; MICROSTRUCTURE; PROTEINS; SHEAR DEFORMATION;

CONCENTRATED BLENDS; CROSS SECTIONAL AREA; DROPLET BREAKUP; DROPLET COALESCENCE; MECHANICAL ANISOTROPY; SHEAR-INDUCED; SOY PROTEIN ISOLATES; WATER-IN-WATER EMULSIONS;

SHEAR FLOW;

EID: 85034634467     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2017.11.014     Document Type: Article

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