Control of emulsification and demulsification in food emulsions
نویسندگان
چکیده
منابع مشابه
Application of Rheological Modeling in Food Emulsions
Various scaling methods such as relative viscosity, Peclet and Reynolds scaling were used to find the best scaling law. Scaling and modeling of the flow curves of various model emulsions consist of Tragacanth Gum (TG) (0.5, 1 % wt), Oleic acid (5, 10% v/v) and WPI (2, 4 % wt) were investigated and the best models were selected. As these emulsions are non-Newtonian, they do not obey the usual...
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ژورنال
عنوان ژورنال: Japan Journal of Food Engineering
سال: 2015
ISSN: 1345-7942,1884-5924
DOI: 10.11301/jsfe.16.171