Effect of the lupin protein/surfactant ratio on linear viscoelastic properties of oil-in-water emulsions
Author:
Publisher
Wiley
Subject
Surfaces, Coatings and Films,Physical and Theoretical Chemistry,General Chemical Engineering
Reference30 articles.
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4. Franco, J.M., M. Berjano, A. Guerrero, J. Muñoz, and C. Gallegos, Flow Behavior and Stability of Light Mayonnaise Containing a Mixture of Egg Yolk and Sucrose Stearate as Emulsifiers, Food Hydrocolloids 9:111 (1995).
5. Nakamura, R., R. Mizutani, M. Yano, and S. Hayakawa, Enhancement of Emulsifying Properties of Protein by Sonicating with Egg-Yolk Lecithin, J. Agric. Food Chem. 36:729 (1988).
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