Article ID Journal Published Year Pages File Type
605479 Food Hydrocolloids 2009 8 Pages PDF
Abstract
In addition, the influence of gel strength enhancement on the subsequent improvement of emulsion stability has been investigated by applying thermal treatments in a thermostatic bath. A clear enhancement in emulsion stability is achieved by these thermal treatments, although its contribution is not enough to produce long-term stability and a combination with other stabilizing strategies should be developed.
Keywords
Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
Preview
Application of thermal treatments to enhance gel strength and stability of highly concentrated crayfish-based emulsions
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