Development of a theoretical model for obtaining the whipped emulsions from a dry fat-containing mixture and its experimental verification

Autor: Oleg Kotlyar, Lidiya Tovma, Svetlana Omel'chenko, Andrii Goralchuk, Sergey Gubsky, Oleg Tereshkin

Publikováno v: Eastern-European Journal of Enterprise Technologies; Том 2, № 10 (86) (2017): Technology and Equipment of Food Production; 12-19
Восточно-Европейский журнал передовых технологий; Том 2, № 10 (86) (2017): Технологии и оборудование пищевых производств; 12-19
Східно-Європейський журнал передових технологій; Том 2, № 10 (86) (2017): Технології та обладнання харчових виробництв; 12-19

We developed a theoretical model of the Pickering-steric stabilization of whipped emulsions structure with a low fat content, obtained from a dry fat-containing mixture. It was experimentally proven that the yield shear stress of a whipped emulsion i

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::67a9337586b50c20b59b629ff79a05c9
http://journals.uran.ua/eejet/article/view/98322