Stability and rheology of corn oil-in-water emulsions containing maltodextrin

Utai Klinkesorn; Pairat Sophanodora; Pavinee Chinachoti; David Julian McClements

doi:10.1016/j.foodres.2004.05.001

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Stability and rheology of corn oil-in-water emulsions containing maltodextrin

Utai Klinkesorn Pairat Sophanodora Pavinee Chinachoti David Julian McClements

Year: 2004 Journal: Food Research International Vol: 37 (9)Pages: 851-859 Publisher: Elsevier BV

DOI: 10.1016/j.foodres.2004.05.001

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Keywords:

Maltodextrin Creaming Flocculation Rheology Emulsion Chemistry Food science Chemical engineering Chromatography Coalescence (physics) Apparent viscosity Viscosity Materials science Composite material Spray drying Organic chemistry

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Proteins in Food Systems

Life Sciences → Agricultural and Biological Sciences → Food Science

Microencapsulation and Drying Processes

Life Sciences → Agricultural and Biological Sciences → Food Science

Pickering emulsions and particle stabilization

Physical Sciences → Materials Science → Materials Chemistry

Stability and rheology of corn oil-in-water emulsions containing maltodextrin

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Citation History

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