JOURNAL ARTICLE

Rheological properties of whey protein isolate stabilized emulsions with pectin and guar gum

Emine ErçelebiEsra İbanoğlu

Year: 2009 Journal:   European Food Research and Technology Vol: 229 (2)Pages: 281-286   Publisher: Springer Science+Business Media
Keywords:
Guar gum Rheology Pectin Emulsion Guar Whey protein isolate Viscoelasticity Dynamic mechanical analysis Shear thinning Dynamic modulus Chemistry Viscosity Apparent viscosity Consistency index Whey protein Materials science Chromatography Chemical engineering Food science Composite material Organic chemistry Polymer

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91
Cited By
3.74
FWCI (Field Weighted Citation Impact)
24
Refs
0.91
Citation Normalized Percentile
Is in top 1%
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Citation History

Topics

Proteins in Food Systems
Life Sciences →  Agricultural and Biological Sciences →  Food Science
Polysaccharides Composition and Applications
Life Sciences →  Agricultural and Biological Sciences →  Food Science
Pickering emulsions and particle stabilization
Physical Sciences →  Materials Science →  Materials Chemistry
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