3. Gelation and Emulsion: Applications

  1. Isabel Guerrero-Legarreta Ph.D.
  1. Elvia Hernández-Hernández1 and
  2. Isabel Guerrero-Legarreta Ph.D.2

Published Online: 14 APR 2010

DOI: 10.1002/9780470504475.ch3

Handbook of Poultry Science and Technology, Volume 2

Handbook of Poultry Science and Technology, Volume 2

How to Cite

Hernández-Hernández, E. and Guerrero-Legarreta, I. (2010) Gelation and Emulsion: Applications, in Handbook of Poultry Science and Technology, Volume 2 (ed I. Guerrero-Legarreta), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470504475.ch3

Editor Information

  1. Departamento de Biotecnología, Universidad Autónoma Metropolitana, México D.F., México

Author Information

  1. 1

    Departamento de Biotecnología, Universidad Autónoma Metropolitana–Unidad Iztapalapa, México D.F., México

  2. 2

    Departamento de Biotecnología, Universidad Autónoma Metropolitana, México D.F., México

Publication History

  1. Published Online: 14 APR 2010
  2. Published Print: 12 JAN 2010

ISBN Information

Print ISBN: 9780470185537

Online ISBN: 9780470504475

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Keywords:

  • gelation and emulsion: applications;
  • gel-like matrix - consisting of unfolded proteins and carbohydrates increasing batter viscosity;
  • emulsifying agents - acylmonoglycerides, diglycerides, polyethylene sorbinate fatty acids, sorbitan fatty acid esters and lecithin

Summary

This chapter contains sections titled:

  • Introduction

  • Food gels

  • Food emulsions

  • Emulsion stability

  • Meat poultry products

  • Low-fat emulsions

  • Aroma release from meat emulsions

  • References