✦ LIBER ✦

Perception of creaminess of model oil-in-water dairy emulsions: Influence of the shear-thinning nature of a viscosity-controlling hydrocolloid

✍ Scribed by Mahmood Akhtar; Brent S. Murray; Eric Dickinson

Book ID: 113627326
Publisher: Elsevier Science
Year: 2006
Tongue: English
Weight: 221 KB
Volume: 20
Category: Article
ISSN: 0268-005X
DOI: 10.1016/j.foodhyd.2005.08.006

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Preliminary study of the influence of di

Preliminary study of the influence of dietary fiber on the properties of oil-in-water emulsions passing through an in vitro human digestion model

✍ Maud Beysseriat; Eric A. Decker; D. Julian McClements 📂 Article 📅 2006 🏛 Elsevier Science 🌐 English ⚖ 357 KB

The nature of the apolar phase influence

The nature of the apolar phase influences the structure of the protein emulsifier in oil-in-water emulsions stabilized by bovine serum albumin.: A front-surface fluorescence study

✍ Vincent Rampon; Chantal Brossard; Nadine Mouhous-Riou; Benoı̂t Bousseau; Geneviè 📂 Article 📅 2004 🏛 Elsevier Science 🌐 English ⚖ 711 KB

Proteins are widely used as emulsifiers in food emulsions. Model emulsions, designed to study emulsifying properties of proteins and their conformation at the interfaces often contain a hydrocarbon as apolar phase instead of natural triglycerides as found in food products. Yet, some results indicate