Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6988606 | Food Hydrocolloids | 2014 | 9 Pages |
Abstract
We have shown that the rheology and appearance of mixed colloidal systems consisting of fat droplets, starch granules, and hydrocolloids (locust bean gum) can be controlled by altering system composition. Controlling the LBG concentration may be a useful means of creating reduced fat products.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Colloid and Surface Chemistry
Authors
Cheryl Chung, Brian Degner, David Julian McClements,