Effect of Tomato Paste on Rheological Properties and Particle Size Distribution of Model Oil-in-Water Emulsions-Reference-Cited by-同舟云学术

Effect of Tomato Paste on Rheological Properties and Particle Size Distribution of Model Oil-in-Water Emulsions

Published:1989-03 Issue:2 Volume:54 Page:437-439
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

KOKINI JOZEF L.,CARRILLO ANA RISI

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1989.tb03101.x/fullpdf

Reference7 articles.

1. Effect of Egg Yolk and Egg Yolk + Salt on Rheological Properties and Particle Size Distribution of Model Oil-in- Water Salad Dressing Emulsions

2. Creep/Recovery Behavior of Oil-Water Emulsions: Influence of Disperse Phase Concentration

3. J. L. Kokini, and R. Fischbach, 1988 . The effect of sucrose and salt on Theological properties and stability of model oil in water salad dressing emulsions . J. Food Process. Preserv.In press.

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