摘要 : This paper deals with the influence that composition of emulsifier blends exerts on the rheological properties of low-in-fat salad dressing-type emulsions. Binary blends of egg yolk and different types of amphiphilic molecules (lo... 展开
作者 | Riscardo MA Franco JM Gallegos C |
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作者单位 | |
期刊名称 | 《Food Science and Technology International》 |
总页数 | 11 |
语种/中图分类号 | 英语 / TS2 TS2 S1 |
关键词 | Emulsifiers Emulsions Rheology Salad dressings In-water emulsions Egg-yolk lipoproteins Lupin protein/surfactant ratio Linear viscoelastic properties Sodium caseinate Functional-properties O/w emulsions Depletion flocculation Flow behavior Pea globulins |
馆藏号 | N2008EPST0008432 |