| Title |
Relationship of rheological and microstructural properties with physical stability of potato protein-based emulsions stabilized by guar gum |
| Authors |
SANTOS GARCÍA, JENIFER, Calero, Nuria , Guerrero, Antonio , Munoz, Jose |
| External publication |
Si |
| Means |
FOOD HYDROCOLLOIDS |
| Scope |
Article |
| Nature |
Científica |
| JCR Quartile |
1 |
| SJR Quartile |
1 |
| JCR Impact |
3.858 |
| SJR Impact |
1.802 |
| Publication date |
01/02/2015 |
| ISI |
000345683700014 |
| DOI |
10.1016/j.foodhyd.2014.09.025 |
| Abstract |
Despite potato protein is a great potential ingredient in food products due to its nutritional quality, it is not useful for the formation of sufficiently stable emulsions. For this reason, a widely used polysaccharide in the food industry, Guar gum, was added. The addition of guar gum to potato protein-based emulsions results in enhanced stability as demonstrated by the cooperative information provided by the combination of different techniques (rheology, optical microscopy and multiple light scattering). We established a relationship between a critical time for the onset of creaming and two rheological functions, namely the zero shear viscosity and the storage modulus. In addition, we propose a fast rheological method consisting of non-linear creep tests to detect shear-induced microstructural transitions. (C) 2014 Elsevier Ltd. All rights reserved. |
| Keywords |
Potato protein; Guar gum; High oleic sunflower; Rheology; Optical microscopy; Multiple light scattering |
| Universidad Loyola members |
|
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