Droplet size distribution and rheology of low-oil content mayonnaise stabilized by a blend of modified starch and pectins (English)
- New search for: Cabeza, C.
- New search for: Fernandez, M. A.
- New search for: Flores, V.
- New search for: Alfaro, M. C.
- New search for: Munoz, J.
- New search for: Eidgenossische Technische Hochschule Zurich
- New search for: Cabeza, C.
- New search for: Fernandez, M. A.
- New search for: Flores, V.
- New search for: Alfaro, M. C.
- New search for: Munoz, J.
- New search for: Fischer, P.
- New search for: Marti, I.
- New search for: Windhaub, E. J.
- New search for: Eidgenossische Technische Hochschule Zurich
In:
Proceedings of the 2nd International Symposium on Food Rheology and Structure
2
;
402-403
;
2000
-
ISBN:
- Conference paper / Print
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Title:Droplet size distribution and rheology of low-oil content mayonnaise stabilized by a blend of modified starch and pectins
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Contributors:Cabeza, C. ( author ) / Fernandez, M. A. ( author ) / Flores, V. ( author ) / Alfaro, M. C. ( author ) / Munoz, J. ( author ) / Fischer, P. / Marti, I. / Windhaub, E. J. / Eidgenossische Technische Hochschule Zurich
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Conference:Proceedings of the 2nd International Symposium on Food Rheology and Structure
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Published in:FOOD RHEOLOGY AND STRUCTURE- INTERNATIONAL SYMPOSIUM , 2 ; 402-403
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Publisher:
- New search for: ETH Zurich, Laboratory of Food Process Engineering,
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Place of publication:Zurich:
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Publication date:2000-01-01
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Size:2 pages
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ISBN:
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Type of media:Conference paper
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Type of material:Print
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Language:English
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Keywords:
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Source:
© Metadata Copyright the British Library Board and other contributors. All rights reserved.
Table of contents conference proceedings
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 3
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Rheology and structure of aggregated particle networks and emulsionsDickinson, E. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 13
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Fluid immobilization - A structure-related key mechanism for the viscous flow behavior of concentrated suspension systemsWindhab, E. J. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 25
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Rheo-optical and rheo-mechanical characterization of the viscoelastic properties and shear-induced orientation of hydrocolloidsClasen, C. / Kulicke, W.-M. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 33
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Structure and rheology of particle gels, a dynamic interplayvan Vliet, T. / Mellema, M. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 41
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New developments in light scattering: from particle sizing to optical rheologyUrban, C. / Romer, S. / Schurtenberger, P. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 47
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Structure EngineeringHermansson, A.-M. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 57
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Non-linear viscoelasticity and microstructure of concentrated o/w emulsionsGallegos, C. / Pedrero, E. M. / Madiedo, J. M. / Franco, J. M. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 63
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In situ rheological follow-up of food processes: Application to emulsification and ice cream fabrication processesChoplin, L. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 69
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Use of numerical simulations in food processingFeigl, K. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 77
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The influence of microstructure on the macroscopic rheological properties of particulate aggregated systemsMarangoni, A. G. / Narine, S. S. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 79
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Rheo-NMR and the molecular origins of food rheologyCallaghan, P. T. / Gil, A. M. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 85
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Food, the quality is in the structureLillford, P. J. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 93
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Biopolymer suspensions with spheroidal and cylindrical particle shapes: Generation and shear flow behaviourWolf, B. / Tassieri, M. / Singleton, S. / Frith, W. J. / Norton, I. T. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 98
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Viscoelastic and thixotropic behaviour of xanthan/guar mixed systemsDoublier, J. L. / Schorsch, C. / Durand, S. / Garnier, C. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 102
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The rheological properties of liquid egg white as influenced by high pressure processing parametersStrohalm, J. / Novotna, P. / Houska, M. / Kyhos, K. / Vavreinova, S. / Gabrovska, D. / Rysova, J. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 106
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Influence of the initial protein-aggregated state on the complex coacervation between beta-lactoglobulin and acacia gum in aqueous mediaSchmitt, C. / Sanchez, C. / Hardy, J. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 113
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LAOS experiments in the time dependent, non-linear regime analysed via higher harmonic generationWilhelm, M. / Neidhofer, T. / van Dusschoten, D. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 117
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Measurements of extensional flow properties of semi-solid foods in contraction flowStading, M. / Bohlin, L. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 121
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Measurement of fracture of solid and semi-solid foods with the Hamann torsion gelometerLanier, T. C. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 126
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A promising way to quantify the macrostructural fracturability of acid milk-polysaccharides gels: Apparent fractal dimension and Fourier transform analysis of capillary extrusion profilesSanchez, C. / Lopez, R. Z. / Schmitt, C. / Vivier, H. / Hardy, J. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 131
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Rheological behaviour of of mono- and disaccharide solutions at ambient and elevated pressuresForst, P. / Werner, F. / Delgado, A. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 139
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Combined effect of bulk and interfacial rheological properties in the stabilization of bubbles against shrinkageKloek, W. / van Vliet, T. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 144
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The interfacial rheology of some food cellulose additivesBlumchen, T. / Moules, C. / Warburton, B. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 149
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Investigation of rheological and structural properties of interfaces by Brewster-Angle Microscopy and interfacial rheologyFischer, P. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 157
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Design of food emulsion properties by formulation engineeringSchubert, H. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 163
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Rheological investigations of a depletion-flocculated polydisperse emulsionRobins, M. M. / Manoj, P. / Hibberd, D. J. / Watson, A. D. / Fillery-Travis, A. J. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 168
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Rheological properties of mayonnaise by lubricated compressionAk, M. M. / Gunasekaran, S. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 173
-
Water continuous fat crystal networks in ice cream mix with unsaturated monoglyceridesBarfod, N. M. / Schrader, K. / Buchheim, W. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 181
-
Microstructural rearrangement affecting the rheology of rennet induced casein gelsMellema, M. / van Vliet, T. / van Opheusden, J. H. J. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 186
-
Effects of flow behaviour and temperature on the microstructure and rheological behaviour of whey protein gels, pure or mixed with xanthanWalkenstrom, P. / Hermansson, A.-M. / Windhab, E. J. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 191
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Evaluation of structure development during gelation of xanthan and carob mixtureYoon, W. B. / Gunasekaran, S. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 196
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Gelation and rheology of xanthan/enzyme-modified guar blendsPai, V. B. / Khan, S. A. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 201
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Rheological properties in relation to the structure of mixed beta-lactoglobulin and amylopectin gelsOlsson, C. / Langton, M. / Stading, M. / Hermansson, A.-M. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 206
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Rheology of beta-lactoglobulin/kappa-carrageenan mixed gels: Effect of pH and shearEleya, M. M. O. / Turgeon, S. L. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 211
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Ultrastructure of model whey protein isolate gelsNada, G. G. A. S. / Hosken, R. W. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 216
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Rheology and molecular weight changes during enzymatic degradation of guar galactomannan solutions and gelsTayal, A. / Burke, M. D. / Pai, V. B. / Khan, S. A. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 223
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Chances and limitations of confocal laser scanning microscopy (CSLM)Durrenberger, M. B. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 226
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Atomic Force Microscopy as a tool for interpreting the rheology of food biopolymers at the molecular levelMorris, V. J. / Mackie, A. R. / Wilde, P. J. / Kirby, A. R. / Mills, E. C. N. / Gunning, A. P. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 228
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Microstructural indicators of quality-related characteristics of blueberries - an integrated approachAllan-Wojtas, P. M. / Forney, C. F. / Carbyn, S. E. / Nicholas, K. U. K. G. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 230
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Microstructure of cereal grains, doughs and breadsAutio, K. / Salmenkallio-Marttila, M. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 234
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Food material science: An approach to study pressure effects on whey protein-pectin mixturesMichel, M. / Leser, M. E. / Syrbe, A. / Clerc, M.-F. / Bauwens, I. / Appolina-Nouzille, C. / von Schack, M.-L. / Watzke, H. J. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 239
-
Experimental and numerical simulations of the flow of "liquid foods" in rotating cansHughes, J. P. / James, P. W. / Jones, T. E. R. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 244
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Numerical simulation of drop deformation due to hydrodynamic loadHartmann, C. / Delgado, A. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 247
-
Finite element modelling of the laminar flow in small diameter tubes of a time dependent dairy productButler, F. / O Donnell, H. J. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 252
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Flow properties of foodstuff: Mathematical modeling and numerical simulationWaucquez, C. / Rubin, Y. / Avalosse, T. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 259
-
Fracture mechanics of food productsGoh, S. M. / Charalambides, M. N. / Williams, J. G. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 264
-
Feeding significantly affects texture properties of semi-hard cheesesRohm, H. / Ginzinger, W. / Petrag, J. / Jaros, D. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 267
-
Morphology and mechanical properties of crispy granular food materialsBottin, K. / van Hecke, E. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 272
-
A new method for the production of firmer fruits and fruit productsCarle, R. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 277
-
A mechanical model to characterize crust development during french fry processingScanlon, M. G. / Ross, K. A. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 283
-
Taguchi methods applied to the optimization of rotary mouldingBlackhall, R. B. / Ritchie, J. M. / Black, I. / Wright, P. C. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 288
-
Correlations between the rheological parameters and the quality of food productsIutes-Petrescu, N. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 295
-
The viscoelasticity of gluten by NMRGil, A. M. / Alberti, E. / Callaghan, P. T. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 300
-
Reliability of rheological data as a basic for the prediction of processing and baking properties of wheat floursKieffer, R. / Stein, N. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 305
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Continously kneading of doughBeekmans, F. / van Engelen, A. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 309
-
Study of shear viscoelasticity of wheat gluten and mixed wheat gluten - pea protein systems by dynamic assay and creep and recovery analysisPruska-Kedzior, A. / Lefebvre, J. / Kedzior, Z. / Bojakowska, E. / Jankiewicz, M. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 317
-
Dynamic and steady state measurements of gelation time of milk concentrates at moderate pressuresBriscoe, B. J. / Luckham, P. F. / Staeritz, K. U. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 321
-
Structure evolution of stirred yoghurt during manufacturing: A rheological perspectiveAfonso, I. M. / Maia, J. M. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 326
-
Functional properties of exocellular polysaccharides in dairy based foodsPleijsier, M. T. / de Bont, P. W. / Vreeker, R. / Ledeboer, A. M. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 333
-
The effect of process history on the cold extrusion behaviour of chocolateEngmann, J. / Mackley, M. R. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 338
-
Influence of amorphous-crystalline state transition on the rheological properties of concentrated sugar oil suspensionsBraun, P. / Windhab, E. J. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 344
-
Surface excess of emulsifiers and rheological properties of a concentrated food model suspensionHugelshofer, D. / Windhab, E. J. / Wang, J. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 349
-
Effect of selected properties of spray dried milk powders on the rheology of milk chocolateTwomey, M. / Keogh, M. K. / O Kennedy, B. T. / Mulvihill, D. M. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 357
-
Wall slip effects of foams under laminar flow fieldHanselmann, W. / Muller, A. / Windhab, E. J. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 361
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Rheological properties and textural characteristics of soy protein emulsion gels with different oil ratioTsai, J.-S. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 365
-
Emulsifier interaction in the structure of food products based on pseudo-cerealsKovacs, E. T. / Berghofer, E. / Schonlecher, R. / Glattes, H. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 370
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Rheological properties of carrot juice concentrates and their cloud stabilizing potentialNeidhart, S. / Reiter, M. / Carle, R. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 377
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The creation of new food structures by spinneretless spinning of protein-polysaccharide mixturesLuyten, J. M. J. G. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 378
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Influence of hydrocolloids addition on the rheological properties of whey protein model solutionsHerceg, Z. / Hegedusic, V. / Rimac, S. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 380
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Confocal Raman microspectroscopic study of phase separating mixed biopolymers: Concentration mapping by multivariate curve resolutionPudney, P. D. A. / Hancewicz, T. M. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 381
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Flow-induced mircostructure of aqueous biopolymer mixtures by rheo-optical techniquesSimeone, M. / Guido, S. / Alfani, A. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 385
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The effect of pH on heat-induced gel formation by soy proteinsRenkema, M. / Knabben, J. / van Vliet, T. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 386
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Effect of electrodialysis on textural characteristic and microstructure of salted ducked egg white gelHuang, J.-J. / Tsai, J.-S. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 388
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Tailored whey protein gels through combined enzymatic crosslinking and heat treatmentBurke, M. D. / Ha, S. Y. / Khan, S. A. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 390
-
The effect of pH on heat denaturation and gel forming properties of soy glycininLakemond, C. / de Jongh, H. / van Vliet, T. / Gruppen, H. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 392
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Microscopic and rheological characterization of high pressure treated starch dispersionsStolt, M. / Autio, K. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 395
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Structural architecture in the continuous phase of low-oil content mayonnaise. A rheological approachVelez, G. / Alfaro, M. C. / Munoz, J. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 397
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Rheological properties of protein stabilized o/w emulsions with variably composed surfacesBindrich, U. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 399
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Influence of droplet diameter and salt concentration of a simple cosmetic W/O-emulsion on its rheological and dielectric behaviorKramer, S. / Brummer, R. / Hochstein, B. / Buggisch, H. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 400
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Use of supersonic technique in liquid products processAdamopoulos, K. G. / Petropakis, H. J. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 402
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Droplet size distribution and rheology of low-oil content mayonnaise stabilized by a blend of modified starch and pectinsCabeza, C. / Fernandez, M. A. / Flores, V. / Alfaro, M. C. / Munoz, J. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 404
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Investigation of droplet dispering processes in shear and elongational flowKaufmann, S. / Fischer, P. / Windhab, E. J. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 409
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Effects of extrusion cooking conditions on texture and structure of direct expanded productsIlo, S. / Berghofer, E. / Ying, L. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 411
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Evaluation of tough strings in green beansLanoiselle, P. / Liu, E.-Q. / Lanoiselle, J.-L. / Piar, G. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 413
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Interactive mechanical models of virtual foodstuffs using a force displayOtobe, K. / Hirafuji, M. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 415
-
Rheology of pekmez, tahin and their mixtureLokumcu, F. / Ak, M. M. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 417
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Collapse behavior of amorphous freeze-dried powderWitschi, F. / Maclnnes, W. M. / Bonato, G. / Windhab, E. J. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 418
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Thermal analysis of mum-sized features by micro-thermal analysis (muTA™)Muhlen, E. z. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 420
-
Softening kinetics of white asparagus during cookingIlo, S. / Reiselhuber, S. / Berghofer, E. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 425
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Variability in BU measurements of doughsOppenheimer, A. / Chakrabarti, S. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 427
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Absolute rheometry in Brabender ViscographAerts, L. / Chattaway, T. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 429
-
Effect of pH and salt on starch pasting behavior of novel waxy wheatKiribuchi-Otobe, C. / Yoshimura, R. / Koriyama, T. / Takami, K. / Yanagisawa, T. / Yoshida, H. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 431
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The rheological properties of wheat gluten concentrated suspensionsXu, J. / Bietz, J. A. / Carriere, C. J. / Wirtz, D. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 433
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Microstructural changes in high fiber bread during storageSalmenkallio-Marttila, M. / Katina, K. / Autio, K. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 437
-
Structure of rennet-induced casein gels examined by confocal microscopyMellema, M. / Heesakkers, J. W. M. / van Opheusden, J. H. J. / van Vliet, T. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 438
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Categorization of rheological scaling models for particle gelsMellema, M. / van Vliet, T. / van Opheusden, J. H. J. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 439
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Rheological and structural properties of cheddar cheeses during heating and coolingMuthukumarappan, K. / Venugopal, V. / Zhai, L. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 441
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Influence of mechanical treatment on the structure of chymosin induced casein gelsKornbrust, B. / Gruniger, A. / Windhab, E. J. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 445
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Influence of moisture of solid particles in oleophilic suspensions on their flow behavior and state of agglomerationFranke, K. / Tscheuschner, H.-D. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 447
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Generation of functional microstructures in ice cream by means of low temperature extrusion processesWildmoser, H. / Windhab, E. J. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 448
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Effect of copper ions on the drainage stability of egg white foamsSagis, L. M. C. / de Groot-Mostert, A. E. A. / Prins, A. / van der Linden, E. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 451
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Thermodynamic analysis of the surface activity exhibited by beta-lactoglobulin at the air-water interfaceEugster, E. / Taylor, S. E. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 453
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Plastification of powder systems in food engineeringKropp, P. / Windhab, E. J. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 455
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Rheological and optical investigations on the structuring behaviour of rodlike particles in laminar shear flowEischen, J.-C. / Windhab, E. J. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 457
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Numerical simulation of batch mixers and comparison of their mixing actionJongen, T. R. G. / Dekker, J. G. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 459
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Process and product development and innovation in the bakeryBeekman, F. / Eidgenossische Technische Hochschule Zurich et al. | 2000
- 463
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Does your model violate the second law of thermodynamics?Ottinger, H. C. / Eidgenossische Technische Hochschule Zurich et al. | 2000