Microstructure and image analysis of mayonnaises

Author:

Langton Maud,Jordansson Elvy,Altskär Annika,Sørensen Charlotte,Hermansson Anne-Marie

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference19 articles.

1. Brown, C. R. T., Foster, T. J., Norton, I. T., & Underdown, J. (1995). Influence of shear on the microstructure of mixed biopolymer systems Underdown, In: S.E. Harding, S.E. Hill & J.R. Mitchell (Eds.), Biopolymer mixtures. Nottingham: Nottingham University Press.

2. Buchheim, W., & Dejmek, P. (1990). In K. Larsson, & S.E. Friberg (Eds.), Milk and dairy-type emulsions in food emulsions, Chap. 6 (2nd ed.). New York: Dekker (Marcel).

3. Relation between microstructure destabilization phenomena rheological properties of whippable emulsions;Buchheim;Food Microstructure,1985

4. Electron microscopy of mayonnaise;Chang;J. Inst. Can. Sci. Technol. Aliment.,1972

5. Dalgleish, D. A. (1996). Food emulsions. In J. Sjöblom (Ed.), Emulsions and emulsion stability,Chap. 5. New York (Basel): Dekker (Marcel)

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