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Effect of Various Thickening Agents on the Rheological Properties of Oil-in-Water Emulsions Containing Nonionic Emulsifier

✍ Scribed by Isaac, V. L. B.; Cefali, L. C.; Chiari, B. G.; Almeida, M. G. J.; Ribeiro, H. M.; Corrêa, M. A.

Book ID
121355503
Publisher
Taylor and Francis Group
Year
2013
Tongue
English
Weight
753 KB
Volume
34
Category
Article
ISSN
0193-2691

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This work investigates the fundamental properties of emulsiÐers that may contribute to the fat-associated sensory attributes of emulsions. Model oil-in-water emulsions were prepared with 0, 12, 24, 36 and 48% oil and emulsi-Ðed with seven di †erent emulsiÐers ; two proteins ; sodium caseinate and wh