Fat particle structure and stability of food emulsions

We used a nondestructive Kossel diffraction technique based on the principle of backlight scattering to characterize the structure formation in concentrated model food emulsions. We also measured the effects of temperature, shear, casein micelles and gum on the fat particle packing structure in such...

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Veröffentlicht in:	Journal of food science 1998-03, Vol.63 (2), p.183-188
Hauptverfasser:	Xu, W. (Illinois Institute of Technology, Chicago, IL.), Nikolov, A, Wasan, D.T, Gonsalves, A, Borwankar, R.P
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences CASEINATE CASEINATES CASEINATOS CORPS GRAS EMULSION EMULSION STABILITY EMULSIONS FAT PARTICLE PACKING STRUCTURE FATS Food industries Food science Fundamental and applied biological sciences. Psychology General aspects GOMAS GOMME GRASAS gum GUMS INTERACTIONS light scattering MICELLES Miscellaneous MODELE MODELOS Oils & fats particle structure SHEAR shear rate TEMPERATURA TEMPERATURE
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