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

Emine Erçelebi; Esra İbanoğlu

doi:10.1007/s00217-009-1056-6

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

Emine Erçelebi Esra İbanoğlu

Year: 2009 Journal: European Food Research and Technology Vol: 229 (2)Pages: 281-286 Publisher: Springer Science+Business Media

DOI: 10.1007/s00217-009-1056-6

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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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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

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

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Citation History

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