Linear viscoelastic behaviour of oil-in-water food emulsions stabilised by tuna-protein isolates

This work deals with the manufacture of oil-in-water food emulsions stabilised by tuna proteins. The influence of protein and oil concentrations on the linear viscoelastic properties and microstructure of these emulsions was analysed. Stable emulsions with suitable linear viscoelastic response and m...

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Publié dans:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 19(2013), 1 vom: 14. Feb., Seite 3-10
Auteur principal:	Ruiz-Márquez, D (Auteur)
Autres auteurs:	Partal, P, Franco, Jm, Gallegos, C
Format:	Article en ligne
Langue:	English
Publié:	2013
Accès à la collection:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Sujets:	Journal Article Research Support, Non-U.S. Gov't Emulsions Fish Proteins Viscoelastic Substances