Open AccessRheological and microstructural study of concentrated sunflower oil in water emulsions stabilized by food proteins
Author(s) -
Carlos Bengoechea,
Alberto Romero,
F. Cordobés,
Antonio Guerrero
Publication year - 2008
Publication title -
grasas y aceites
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.384
H-Index - 46
eISSN - 1988-4214
pISSN - 0017-3495
DOI - 10.3989/gya.2008.v59.i1.492
Subject(s) - sunflower oil , rheology , sunflower , food science , chemistry , chemical engineering , chromatography , materials science , biology , agronomy , composite material , engineering