Relationship of rheological and microstructural properties with physical stability of potato protein-based emulsions stabilized by guar gum-Reference-Cited by-同舟云学术

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Relationship of rheological and microstructural properties with physical stability of potato protein-based emulsions stabilized by guar gum

Published:2015-02 Issue: Volume:44 Page:109-114
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Santos Jenifer,Calero Nuria,Guerrero Antonio,Muñoz José

Funder

Consejería de Innovación, Ciencia y Tecnología

IAC09-III-6635

V Plan Propio Universidad de Sevilla

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference28 articles.

1. From egg yolk/kappa-Carrageenan dispersions to gel systems: linear viscoelasticity and texture analysis;Aguilar;Food Hydrocolloids,2011

2. Rheological behavior and structure of a commercial esterquat surfactant aqueous system;Calero;Chemical Engineering & Technology,2010

3. Influence of chitosan concentration on the stability, microstructure and rheological properties of O/W emulsions formulated with higholeic sunflower oil and potato protein;Calero;Food Hydrocolloids,2013

4. Allergy to white potato;Castells;Journal of Allergy and Clinical Immunology,1986

5. Structural and mechanical properties of biopolymer gels;Clark,1987

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