Physical and Rheological Properties of Oil in Water Heat Stable Emulsions Made from Different Stabilizers

Subject Areas : food microbiology

A. Ahmadi-Dastgerdi ¹ , A. Nasirpour ² , E. Rahimi ³

1 - Academic Member of the Department of Food Science and Technology, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran.
2 - Assistant Professor of the Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran.
3 - Assistant Professor of the Department of Food Science and Technology, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran.

Received: 2014-06-08 Accepted : 2014-10-20 Published : 2015-01-01

Keywords: