The influence of thermal processing on emulsion properties of defatted hazelnut flour

•Roasted and defatted hazelnut flour was used in model food emulsions.•Interfacial tension, zeta potential, rheology and thermal characteristics studied.•Defatted hazelnut flour gives stability to emulsions.•Roasting positively affects stability of emulsions. In this study, the influences of roastin...

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Veröffentlicht in:	Food chemistry 2015-01, Vol.167, p.100-106
Hauptverfasser:	Turan, Deniz, Altay, Filiz, Çapanoğlu Güven, Esra
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Corylus - chemistry DSC Emulsion stability Emulsions - analysis Flour - analysis Food toxicology Hazelnut proteins Interfacial tension Medical sciences Particle Size Rheology Thermodynamics Toxicology Zeta potential
Online-Zugang:	Volltext
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