Effect of water content and pectin on the viscoelastic improvement of water-in-canola oil emulsions

Article

Abstract: This study aimed to investigate gelation in glycerol monooleate (GMO)-stabilized water-in-canola oil

Palabras claves:

Droplet aggregation, Droplet packing, Freeze/thaw stability, Gelation, glycerol monooleate, Hydrogenated soybean oil, Low-fat table spreads, Water-in-oil emulsion

Autores:

Ghosh S., María Romero-Peña

Fuentes:

scopus