Interfacial rheology of food emulsifiers and proteins

Interfacial shear rheology of protein–su

Interfacial shear rheology of protein–surfactant layers

✍ J. Krägel; S.R. Derkatch; R. Miller 📂 Article 📅 2008 🏛 Elsevier Science 🌐 English ⚖ 787 KB

The shear rheology of adsorbed or spread layers at air/liquid and liquid/liquid phase boundaries is relevant in a wide range of technical applications such as mass transfer, monolayers, foaming, emulsification, oil recovery, or high speed coating. Interfacial shear rheological properties can provide

Emulsifiers in Food Technology || Append

Emulsifiers in Food Technology || Appendix 2: E-Numbers, Names and Synonyms of Food Emulsifiers

✍ Whitehurst, Robert J. 📂 Article 📅 2004 🏛 Blackwell Publishing Ltd 🌐 English ⚖ 54 KB 👁 1 views

"Emulsifier are essential components of many industrial food recipes, whether they be added for the purpose of water/oil emulsification in its simplest form, for textural and organoleptic modification, for shelf life enhancement, or as complexing or stabilising agents for other components such as st

Modification of emulsifying properties o

Modification of emulsifying properties of food proteins by enzymatic hydrolysis

✍ Ryszard Amarowicz 📂 Article 📅 2010 🏛 John Wiley and Sons 🌐 English ⚖ 76 KB 👁 1 views

Rheology of food, cosmetics and pharmace

Rheology of food, cosmetics and pharmaceuticals

✍ C. Gallegos; J.M. Franco 📂 Article 📅 1999 🏛 Elsevier Science 🌐 English ⚖ 599 KB

Emulsifiers in Food Technology || Di-ace

Emulsifiers in Food Technology || Di-acetyltartaric Esters of Monoglycerides (Datem) and Associated Emulsifiers in Bread Making

✍ Whitehurst, Robert J. 📂 Article 📅 2004 🏛 Blackwell Publishing Ltd 🌐 English ⚖ 417 KB 👁 1 views

"Emulsifier are essential components of many industrial food recipes, whether they be added for the purpose of water/oil emulsification in its simplest form, for textural and organoleptic modification, for shelf life enhancement, or as complexing or stabilising agents for other components such as st

Emulsifiers in Food Technology || Acid E

Emulsifiers in Food Technology || Acid Esters of Mono- and Diglycerides

✍ Whitehurst, Robert J. 📂 Article 📅 2004 🏛 Blackwell Publishing Ltd 🌐 English ⚖ 279 KB 👁 1 views

"Emulsifier are essential components of many industrial food recipes, whether they be added for the purpose of water/oil emulsification in its simplest form, for textural and organoleptic modification, for shelf life enhancement, or as complexing or stabilising agents for other components such as st