Linear and nonlinear viscoelastic behavior of oil-in-water emulsions stabilized with polysaccharides

Quintana, Juan Manuel; Califano, Alicia Noemi; Zaritzky, Noemi Elisabet; Partal, P.; Franco, J.M.

doi:10.1111/j.1745-4603.2002.tb01346.x

Artículo

Linear and nonlinear viscoelastic behavior of oil-in-water emulsions stabilized with polysaccharides

Quintana, Juan Manuel; Califano, Alicia Noemi Icon

; Zaritzky, Noemi Elisabet Icon

; Partal, P.; Franco, J.M.

Fecha de publicación: 09/2002

Editorial: Wiley Blackwell Publishing, Inc

Revista: Journal Of Texture Studies

ISSN: 0022-4901

e-ISSN: 1745-4603

Idioma: Inglés

Tipo de recurso: Artículo publicado

Clasificación temática:

Alimentos y Bebidas

Resumen

The rheological behavior and stability of oil-in-water emulsions was studied. The addition of different thickening agents improved the stability of the emulsions, and the presence of hydrocolloids caused their flocculation. Their viscoelastic behavior was described on the basis of stress relaxation curves and shear strains.

Palabras clave: O/W EMULSIONS , LINEAR VISCOELASTICITY , NON LINEAR VISCOELASTICITY , POLYSACCHARIDES

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Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)

Identificadores

URI: http://hdl.handle.net/11336/120016

URL: https://tinyurl.com/y47xgu9m

DOI: http://dx.doi.org/10.1111/j.1745-4603.2002.tb01346.x

Colecciones

Articulos(CIDCA)
Articulos de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)

Citación

Quintana, Juan Manuel; Califano, Alicia Noemi; Zaritzky, Noemi Elisabet; Partal, P.; Franco, J.M.; Linear and nonlinear viscoelastic behavior of oil-in-water emulsions stabilized with polysaccharides; Wiley Blackwell Publishing, Inc; Journal Of Texture Studies; 33; 3; 9-2002; 215-236

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