Rheological properties, oxidative stability and sensory evaluation of enzymatically synthesized medium- and long-chain triacylglycerol-based salad dressings

Rheological properties, oxidative stability and sensory evaluation of enzymatically synthesized medium- and long-chain triacylglycerol-based salad dressings

The rheological properties of various oil-based salad dressings were investigated. The shear rate-shear stress study based on Power Law's model indicated pseudoplastic fluid behaviors of dressings prepared in this study. Soybean- and medium- and long-chain triacylglycerols (MLCT)-based dressing...

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Bibliographic Details
Main Authors: Koh, Soo Peng, Arifin, Norlelawati, Tan, Chin Ping, Yusoff, Mohd Suria Affandi, Long, Kamariah, Idris, Nor Aini, Lai, Oi Ming
Format: Article
Language:English
Published: Wiley-VCH Verlag GmbH & Co. KGaA 2008
Online Access:http://psasir.upm.edu.my/id/eprint/16574/1/Rheological%20properties.pdf
http://psasir.upm.edu.my/id/eprint/16574/
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Institution: Universiti Putra Malaysia
Language: English

Internet

http://psasir.upm.edu.my/id/eprint/16574/1/Rheological%20properties.pdf
http://psasir.upm.edu.my/id/eprint/16574/

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