| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277812 | Journal of Food Engineering | 2012 | 9 Pages |
Abstract
⺠High-pressure homogenized yeast dispersions as emulsifier in low-in-fat dressings. ⺠Particle size increased with the increase of starch concentration. ⺠Dressings behaved as pseudoplastic fluids in steady flow measurements. ⺠Dressings behaved as weak-gel in dynamic viscoelasticity measurements. ⺠Yeast dressings are stable to coalescence after 28 days of quiescent storage.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Valeria E. Fernandez, Gonzalo G. Palazolo, Natalia A. Bosisio, Luis M. MartÃnez, Jorge R. Wagner,