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Volumn 51, Issue 4, 2002, Pages 341-345

Influence of time-temperature treatments on the emulsifying properties of gum acacia in beverage emulsions

Author keywords

Beverage emulsions; Emulsifier; Emulsion stability; Gum acacia; Heat treatment

Indexed keywords

BEVERAGES; EMULSIONS; HEAT TREATMENT; PROTEINS; STATISTICAL METHODS;

EMULSION STABILITY; GUM ACACIA; PASTEURIZATION;

FOOD PROCESSING;

ACACIA; ACACIA SENEGAL; ACACIA SEYAL;

EID: 0036497775 PISSN: 02608774 EISSN: None Source Type: Journal
DOI: 10.1016/S0260-8774(01)00076-0 Document Type: Article

Times cited : (18)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.