Article ID Journal Published Year Pages File Type
6405466 LWT - Food Science and Technology 2012 6 Pages PDF
Abstract
► Study of orange pulp fiber incorporation in dressing-type o/w emulsions. ► Oil droplet-pulp particle interaction results in emulsion droplet aggregation. ► Pulp-incorporating emulsions exhibited high viscosity and improved stability. ► Rheological parameter values increase with aging depends on particle size.
Keywords
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Preview
Physicochemical properties of a dressing-type o/w emulsion as influenced by orange pulp fiber incorporation
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