Heat-induced gelation, rheology and stability of oil-in-water emulsions prepared with patatin-rich potato protein
Ewa Domian, Diana Mańko-Jurkowska, Agnieszka Górska
Topics & Concepts
HomogenizerRheologyCreamingChemical engineeringChemistryThixotropyOil dropletDenaturation (fissile materials)Apparent viscosityFlocculationEmulsionMaterials scienceChromatographyComposite materialOrganic chemistryNuclear chemistryEngineeringProteins in Food SystemsFood Chemistry and Fat AnalysisPolysaccharides Composition and Applications