| Autor: |
Críspulo Gallegos, José M. Franco, J. E. Moros |
| Rok vydání: |
1998 |
| Předmět: |
|
| Zdroj: |
Progress and Trends in Rheology V ISBN: 9783642510649 |
| DOI: |
10.1007/978-3-642-51062-5_87 |
| Popis: |
Most of food emulsions are oil-in-water emulsions, i. e. as mayonnaise, salad dressing, etc. They are traditionally stabilized by egg products derivatives. Native egg yolk is not microbiologically stable and freezing and drying processes are usually required to preserve yolk for food applications. Guerrero and Ball (1994) studied the effect of different egg products as emulsifiers. They found that the rheological behaviour of emulsions stabilized by different egg products depends on the way they were processed. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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