Impact of weighting agents and sucrose on gravitational separation of beverage emulsions

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 11, 2000, Pages 5561-5565

  Chanamai, Ratjika ^a   McClements, D Julian ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Beverages; Creaming; Emulsions; Sedimentation; Weighting agents

Indexed keywords

FOOD ADDITIVE; OIL; POLYSACCHARIDE; SOYBEAN OIL; SUCROSE; SUCROSE ACETATE ISOBUTYRATE; VEGETABLE OIL; WATER;

ARTICLE; BEVERAGE; DENSITY; EMULSION; GRAVITY; PARTICLE SIZE; VELOCITY; VISCOSITY;

BEVERAGES; EMULSIONS; FOOD ADDITIVES; GRAVITATION; PLANT OILS; POLYSACCHARIDES; SOYBEAN OIL; SUCROSE;

GLYCINE MAX;

EID: 0033667385     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0002903     Document Type: Article

References (5)

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3. Dickinson, E. Introduction to Food Colloids; Oxford University Press: Oxford, U.K., 1992.
4. Dickinson, E.; Stainsby, G. Colloids in Foods; Applied Science Publishers: London, U.K., 1982.
5. Dickinson, E.; Everson, D. J.; Murray, B. S. On the film-forming and emulsion-stabilizing properties of gum arabic: dilution and flocculation aspects. Food Hydrocolloids 1989, 3, 101-114.