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Contribution of okra extracts to the stability and rheology of oil-in-water emulsions

Article ID Journal Published Year Pages File Type
10375773 Food Hydrocolloids 2011 9 Pages PDF
Keywords
OkraEmulsion stabilityRheologyDepletion flocculationPolysaccharidesCreamingSize exclusion chromatography
Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
Preview
Contribution of okra extracts to the stability and rheology of oil-in-water emulsions
Authors
N. Georgiadis, C. Ritzoulis, G. Sioura, P. Kornezou, C. Vasiliadou, C. Tsioptsias,
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Journal
Food Hydrocolloids
Journal: Food Hydrocolloids
Related Categories
Okra
Emulsion stability
Rheology
Depletion flocculation
Polysaccharides
Creaming
Size exclusion chromatography
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Colloid and Surface Chemistry
Filtration and Separation
Fluid Flow and Transfer Processes
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