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Formulation and fuzzy modeling of emulsion stability and viscosity of a gum–protein emulsifier in a model mayonnaise system
2008
Journal of Food Engineering
The aim of this study was to employ iota-carrageenan (IC) and wheat protein (WP) as an emulsifier alternative to egg yolk in a model mayonnaise system. A solution of 0.1% IC and 4% WP was prepared and used as an emulsifier in five different mayonnaise formulas. All mayonnaise treatments were evaluated and compared based on emulsion stability and viscosity at 4, 23, and 40°C. In addition, an adaptive neuro-fuzzy inference system (ANFIS) was used to model and identify the properties of the
doi:10.1016/j.jfoodeng.2007.05.025
fatcat:n5v3ehnetvfptltl4vd5sybks4