STABILITY OF OIL-IN-WATER EMULSIONS. 2. Effects of Oil Phase Volume, Stability Test, Viscosity, Type of Oil and Protein Additive-Reference-Cited by-同舟云学术

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STABILITY OF OIL-IN-WATER EMULSIONS. 2. Effects of Oil Phase Volume, Stability Test, Viscosity, Type of Oil and Protein Additive

Published:2008-06-28 Issue:7 Volume:36 Page:1118-1120
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

ACTON J. C.,SAFFLE R. L.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1971.tb03360.x/fullpdf

Reference12 articles.

1. Stability of oil-in-water emulsions;Acton;1. Effects of surface tension, level of oil, viscosity and type of meat protein. J. Food Sci,1970

2. Anonymous. n.d This Is Gelatin Swift and Co., Gelatin Dept.

3. Plant and animal fats and oils emulsified in a model system with muscle salt-soluble protein;Christian;Food Technol,1967

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3. Hygrometric measurements for the evaluation of the stability of model food emulsions;Food Research International;1997-04

4. Gelatin;Thickening and Gelling Agents for Food;1997

5. Use of starch for water binding in restructured beef products;Food Flavors: Generation, Analysis and Process Influence, Proceedings of the 8th International Flavor Conference;1995

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