Use of a mixer-type rheometer for predicting the stability of O/W protein-based emulsions
Sign Up to like & getrecommendations! Published in 2017 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2017.07.008
Abstract: Abstract The present work illustrates the feasibility of performing Oil-in-Water (O/W) emulsions stabilized by different protein concentrates, as well as predicting the likelihood of emulsion destabilization over ageing time just after its preparation. To achieve… read more here.
Keywords: protein; use mixer; mixer type; type rheometer ... See more keywords
Efficacy Assessment of Wide‐Gap Torque‐Type Rheometer for Evaluating Shear‐Rate‐Dependent Viscosity of Rice Porridge
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DOI: 10.1111/jtxs.70024
Abstract: Rheological property is a key factor not only in how consumers choose and enjoy foods, but also in ensuring the safe eating and swallowing for dysphagia patients. The rheological measurements of fluid foods containing millimeter‐sized… read more here.
Keywords: rheometer; wide gap; type rheometer; torque type ... See more keywords