Microstructure, Rheology and Stability of Vegetable Cream-Like Emulsions Prepared with Natural Oils: Effects of Homogenization Speed and Polyglycerol Polyricinoleate Concentration-Reference-Cited by-同舟云学术

Microstructure, Rheology and Stability of Vegetable Cream-Like Emulsions Prepared with Natural Oils: Effects of Homogenization Speed and Polyglycerol Polyricinoleate Concentration

Published:2023-04-27 Issue:3 Volume:18 Page:443-456
ISSN:1557-1858
Container-title:Food Biophysics
language:en
Short-container-title:Food Biophysics

Author:

Gutiérrez Hernández Camila,Ramos Nayla B.,Márquez Andrés L.

Funder

Universidad Nacional de Quilmes

Consejo Nacional de Investigaciones Científicas y Técnicas

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Bioengineering,Biophysics,Food Science,Analytical Chemistry

Link

https://link.springer.com/content/pdf/10.1007/s11483-023-09786-7.pdf

Reference21 articles.

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2. K. Boode, P. Walstra, A.E.A. de Groot-Mostert, Colloids Surf. A 81, 139–151 (1993). https://doi.org/10.1016/0927-7757(93)80240-F

3. E. Fredrick, P. Walstra, K. Dewettinck, Adv. Colloid Interface Sci. 153, 30–42 (2010). https://doi.org/10.1016/j.cis.2009.10.003

4. H.D. Goff, J. Dairy. Sci. 80, 2620–2630 (1997). https://doi.org/10.3168/jds.S0022-0302(97)76219-2

5. S.A. Vanapalli, J.N. Coupland, Food Hydrocoll. 15, 507–512 (2001). https://doi.org/10.1016/S0268-005X(01)00057-1

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