Modeling the Rheological Properties of Carboxymethylcellulose Stabilized O/W Emulsions Based on Sunflower Oil and Tallow Fat

Subject Areas : food microbiology

M. Radi ¹ , S. Amiri ² , F. Bagheri ³

1 - Associate Professor of the Department of Food Science and Technology, Yasooj Branch, Islamic Azad University, Yasooj, Iran; Young Researchers and Elite Club, Yasooj Branch, Islamic Azad University, Yasooj, Iran.
2 - Associate Professor of the Department of Food Science and Technology, Yasooj Branch, Islamic Azad University, Yasooj, Iran; Young Researchers and Elite Club, Yasooj Branch, Islamic Azad University, Yasooj, Iran.
3 - PhD Student of the Department of Food Science and Technology, Yasooj Branch, Islamic Azad University, Yasooj, Iran; Young Researchers and Elite Club, Yasooj Branch, Islamic Azad University, Yasooj, Iran.

Received: 2020-05-13 Accepted : 2020-05-13 Published : 2020-07-01

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References:

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