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Effect of κ-carrageenan on rheological properties, microstructure, texture and oxidative stability of water-in-oil spreads

  • Published:2010-07 Issue:6 Volume:43 Page:843-848
  • ISSN:0023-6438
  • Container-title:LWT - Food Science and Technology
  • language:en
  • Short-container-title:LWT - Food Science and Technology

Author:

Alexa Raluca I.,Mounsey John S.,O'Kennedy Brendan T.,Jacquier Jean C.

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

1. Monitoring molecular diffusion of sucrose in Xanthan solutions using ultrasonic velocity measurements;Basaran;Journal of Food Science,1999

2. Protein-polysaccharide interactions for stabilization of food emulsions;Benichou;Journal of Dispersion Science and Technology,2002

3. Fabricated fat-based foods;de Bruijne,1999

4. Rheological characterization of melting of margarines and tablespreads;Borwankar;Journal of Food Engineering,1992

5. Hydrocolloid functionality in spreads and related products;Bot,2006

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