Temperature and pH as factors influencing droplet size distribution and linear viscoelasticity of O/W emulsions stabilised by soy and gluten proteins-Reference-Cited by-同舟云学术

Temperature and pH as factors influencing droplet size distribution and linear viscoelasticity of O/W emulsions stabilised by soy and gluten proteins

Published:2010-11 Issue:8 Volume:24 Page:783-791
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Bengoechea Carlos,Romero Alberto,Aguilar Jose Manuel,Cordobés Felipe,Guerrero Antonio

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference71 articles.

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2. Emulsifying and foaming properties of transglutaminase-treated wheat gluten hydrolysate as influenced by pH, temperature and salt;Agyare;Food Hydrocolloids,2009

3. Bengoechea, C. (2006). Estudio reológico de emulsions alimentarias estabilizadas con proteínas vegetales. Ph.D. thesis, University of Seville, Seville.

4. Rheology and microstructure of gluten and soya-based o/w emulsions;Bengoechea;Rheologica Acta,2006

5. Linear and non linear viscoelasticity of emulsions containing carob protein as emulsifier;Bengoechea;Journal of Food Engineering,2008

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