✦ LIBER ✦

Rheology and Stability of Acidified Food Emulsions Treated with High Pressure

✍ Scribed by Arora, Akshay; Chism, Grady W.; Shellhammer, Thomas H.

Book ID: 127067095
Publisher: American Chemical Society
Year: 2003
Tongue: English
Weight: 98 KB
Volume: 51
Category: Article
ISSN: 0021-8561
DOI: 10.1021/jf0260141

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Influence of Competitive Adsorption on F

Influence of Competitive Adsorption on Flocculation and Rheology of High-Pressure-Treated Milk Protein-Stabilized Emulsions

✍ Dickinson, Eric; James, Jonathan D. 📂 Article 📅 1999 🏛 American Chemical Society 🌐 English ⚖ 83 KB

Rheology and stability of whey protein s

Rheology and stability of whey protein stabilized emulsions with high CaCl2 concentrations

✍ Asylbek Kulmyrzaev; Marialice P.C. Sivestre; D.J. McClements 📂 Article 📅 2000 🏛 Elsevier Science 🌐 English ⚖ 166 KB

Rheology and Microstructure of Carrot an

Rheology and Microstructure of Carrot and Tomato Emulsions as a Result of High-Pressure Homogenization Conditions

✍ Patricia Lopez-Sanchez; Cecilia Svelander; Lucy Bialek; Stephan Schumm; Maud Lan 📂 Article 📅 2010 🏛 Institute of Food Technologists 🌐 English ⚖ 1021 KB

Effect of Xanthan Gum Upon the Rheology

Effect of Xanthan Gum Upon the Rheology and Stability of Oil-Water Emulsions

✍ M. HENNOCK; R. R. RAHALKAR; P. RICHMOND 📂 Article 📅 1984 🏛 Institute of Food Technologists 🌐 English ⚖ 525 KB

Effect of high-pressure treatment on rhe

Effect of high-pressure treatment on rheology of oil-in-water emulsions prepared with hen egg yolk

✍ M Anton; N Chapleau; V Beaumal; S Delépine; M de Lamballerie-Anton 📂 Article 📅 2001 🏛 Elsevier Science 🌐 English ⚖ 411 KB

Effect of High-Pressure Treatment of Pro

Effect of High-Pressure Treatment of Protein on the Rheology of Flocculated Emulsions Containing Protein and Polysaccharide

✍ Dickinson, Eric; Pawlowsky, Karin 📂 Article 📅 1996 🏛 American Chemical Society 🌐 English ⚖ 226 KB