Influence of Alginate Concentration and Molecular Weight on Functional Properties of Mayonnaise-Reference-Cited by-同舟云学术

Influence of Alginate Concentration and Molecular Weight on Functional Properties of Mayonnaise

Published:2002-09 Issue:6 Volume:35 Page:517-525
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Mancini F.,Montanari L.,Peressini D.,Fantozzi P.

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

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2. The rheological and microstructural characterization of the non-linear flow behaviour of concentrated oil-in-water emulsions;BOWER;Rheologica Acta,1999

3. Statistics for Experimenters;BOX,1978

4. Flow behaviour and stability of concentrated oil-in-water emulsions;CASTELAIN;Effects of modified starch in aqueous phase. Science of Aliments,1990

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