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|metadata.artigo.dc.title:||Rheological behavior and stability of emulsions obtained from Pereskia aculeata Miller via different drying methods|
|metadata.artigo.dc.creator:||Junqueira, Luciana Affonso|
Amaral, Tatiana Nunes
Oliveira, Natália Leite
Prado, Mônica Elisabeth Torres
Resende, Jaime Vilela de
Métodos de secagem
|metadata.artigo.dc.publisher:||Taylor & Francis|
|metadata.artigo.dc.identifier.citation:||JUNQUEIRA, L. A. et al. Rheological behavior and stability of emulsions obtained from Pereskia aculeata Miller via different drying methods. International Journal of Food Properties, New York, v. 21, n. 1, p. 21-35, 2018.|
|metadata.artigo.dc.description.abstract:||Hydrocolloid powders from Pereskia aculeata Miller were obtained by using drying in a vacuum oven and freeze-drying at different concentrations (0.5–3.0 g of hydrocolloids/100 g of aqueous phase) to produce oil-in-water emulsions. The rheological characteristics of the emulsions and their microstructures were determined. The freeze-dried hydrocolloids and higher hydrocolloid concentrations resulted in emulsions with higher viscosities. The drying method and hydrocolloid concentration influenced the thixotropic behavior, and the resulting emulsions exhibited shear-thinning behavior. Microstructural analysis showed that with increasing freeze-dried hydrocolloid concentration, the emulsions had droplets with lower average diameters and greater uniformity, suggesting greater system stability.|
|Appears in Collections:||DCA - Artigos publicados em periódicos|
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