Rheological behavior and stability of emulsions obtained from Pereskia aculeata Miller via different drying methods
Author:
Affiliation:
1. Department of Food Science, Laboratory of Food Refrigeration, Federal University of Lavras, Lavras, Minas Gerais, Brazil
Funder
Conselho Nacional de Desenvolvimento Científico e Tecnológico
Fundação de Amparo à Pesquisa do Estado de Minas Gerais
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2018.1437177
Reference29 articles.
1. Effect of Cryoprotectant and Freeze-Drying Process on the Stability of W/O/W Emulsions
2. Cellulose ether emulsions as fat replacers in muffins: Rheological, thermal and textural properties
3. Hydrocolloids at interfaces and the influence on the properties of dispersed systems
4. Hydrocolloids as thickening and gelling agents in food: a critical review
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