Influence of concentration and temperature on the flow behavior of oil-in-water emulsions stabilized by sucrose palmitate
Author:
Affiliation:
1. ; Departamento de Ingeniería Química; Universidad de Huelva, Escuela Politécnica Superior; Huelva 21819 Spain
2. ; Departamento de Ingeniería Química, Facultad de Química; Universidad de Sevilla C/. P. García González s/n; Sevilla 41012 Spain
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
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4. Emulsification Properties of Polyesters and Sucrose Ester Blends II: Alkyl Glycoside Polyester;Akoh;J. Am. Oil Chem. Soc.,1992
5. Effect of Egg Yolk and Egg + Salt on Rheological and Particle Size Distribution of Model Oilin- Water Salad Dressing Emulsions;Carrillo;J. Food Sci.,1988
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