Cream-like emulsions prepared with soybean milk: Effect of controlled stirring on rheological behaviour
n o/w emulsions, partial coalescence can be induced by stirring, due to the presence of fat crystals in oil droplets. In this work, effect of stirring on rheological behaviour of cream-like emulsions prepared with reconstituted soybean milk, sunflower oil and milk fat (high melting fraction) was ana...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2005-06-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/115 |