| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 603806 | Food Hydrocolloids | 2015 | 6 Pages |
•The addition of guar gum to PPI-based emulsions has proven to be a good strategy to improve stability.•Non-linear creep test are proposed as a novel tool to give information on shear-induced transition.•A relationship between physical stability and rheological parameters has been demostrated.
Despite potato protein is a great potential ingredient in food products due to its nutritional quality, it is not useful for the formation of sufficiently stable emulsions. For this reason, a widely used polysaccharide in the food industry, Guar gum, was added. The addition of guar gum to potato protein-based emulsions results in enhanced stability as demonstrated by the cooperative information provided by the combination of different techniques (rheology, optical microscopy and multiple light scattering). We established a relationship between a critical time for the onset of creaming and two rheological functions, namely the zero shear viscosity and the storage modulus. In addition, we propose a fast rheological method consisting of non-linear creep tests to detect shear-induced microstructural transitions.
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