Rheology changes in oil-in-water emulsions stabilized by a complex system of animal and vegetable proteins induced by thermal processing

Published 2016 View Full Article

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Title
Rheology changes in oil-in-water emulsions stabilized by a complex system of animal and vegetable proteins induced by thermal processing
Authors
Keywords
Oil-in-water emulsions, Animal protein, Vegetable protein, Rheological behavior, Industrial processing
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 74, Issue -, Pages 263-270
Publisher
Elsevier BV
Online
2016-07-28
DOI
10.1016/j.lwt.2016.07.055

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