Cream-like emulsions prepared with soy milk 3: Effect of temperature cycling
In this work, the effect of temperature cycling on emulsions formulated with reconstituted soy milk, sunflower oil and high melting point milk fat was analysed. The emulsions were prepared at 60 ºC , stored at 4 ºC (3 h), warmed at 40 ºC or 50 ºC (30 min) and afterwards recooled at 4 ºC (2h). Althou...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2005-09-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/105 |