Effect of sugar on the rheological properties of sunflower oil–water emulsions
- 1 February 2000
- journal article
- Published by Elsevier BV in Journal of Food Engineering
- Vol. 43 (3), 173-177
- https://doi.org/10.1016/s0260-8774(99)00147-8
Abstract
No abstract availableKeywords
This publication has 14 references indexed in Scilit:
- Effect of principal ingredients on rheological behaviour of biscuit dough and on quality of biscuitsJournal of Food Engineering, 1998
- The influence of solid and sugar contents on rheological characteristics of akamu, a semi-liquid maize foodJournal of Food Engineering, 1995
- Effects of Constituent Concentration on Rheological Properties of Corn Oil‐In‐Water EmulsionsJournal of Food Science, 1991
- Shelf Life Study of Oil/Water Emulsions using Various Commercial HydrocolloidsJournal of Food Science, 1987
- Steady Shear Rheology and Fluid Mechanics of Four Semi‐Solid FoodsJournal of Food Science, 1986
- Creep/Recovery Behavior of Oil‐Water Emulsions: Influence of Disperse Phase ConcentrationJournal of Food Science, 1985
- Rheological Characterization of Grain Legume Pastes and Effect of Hydration Time and Water Level on Apparent ViscosityJournal of Food Science, 1985
- Rheological Behavior of Soya Oil‐Water Emulsions: Dependence upon Oil ConcentrationJournal of Food Science, 1985
- Effect of Xanthan Gum Upon the Rheology and Stability of Oil‐Water EmulsionsJournal of Food Science, 1984
- Flow Properties of Low‐Pulp Concentrated Orange Juice: Effect of Temperature and ConcentrationJournal of Food Science, 1984