Influence of oil and emulsifier concentrations on the rheological properties of oil-in-water salad dressing food emulsions
The viscous and viscoelastic behaviour of food emulsions containing a mixture of egg yolk and sucrose stearate as a function of oil and sucrose stearate concentrations were studied. Oil concentrations ranged between 40- 55% w/w for emulsions containing 5% w/w sucrose stearate and sucrose ester conce...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
1995-04-01
|
| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/912 |