Hydrocolloids at interfaces and the influence on the properties of dispersed systems

Food Hydrocolloids

Volumn 17, Issue 1, 2003, Pages 25-39

  Dickinson, Eric ^a  

^a UNIVERSITY OF LEEDS   (United Kingdom)

Author keywords

Biopolymer emulsifiers; Emulsion stability; Flocculation; Hydrocolloids; Protein hydrocolloid interactions; Surface activity

Indexed keywords

BIOMOLECULES; ELASTICITY; EMULSIFICATION; EMULSIONS; FLOCCULATION; GELATION; IONIC STRENGTH; OILS AND FATS; OSTWALD RIPENING; PHASE INTERFACES;

BIOPOLYMER EMULSIFIER; DISPERSED SYSTEMS; EMULSION STABILITY; GELATION BEHAVIOR; HYDROCOLLOID; INTERFACIAL PROPERTY; PROPERTY; PROTEIN-HYDROCOLLOID INTERACTION; SURFACE ACTIVE; SURFACE ACTIVITIES;

PROTEINS;

BIOPOLYMER; BOVINE SERUM ALBUMIN; CELLULOSE DERIVATIVE; GALACTOMANNAN; GUAR GUM; GUM ARABIC; METHYLCELLULOSE; PECTIN; POLYSACCHARIDE; PROTEIN; STARCH;

AQUEOUS SOLUTION; CITRUS FRUIT; COMPLEX FORMATION; CONCENTRATION RESPONSE; EMULSION; FENUGREEK; FLOCCULATION; FLOW KINETICS; FOOD ANALYSIS; HYDROCOLLOID; LIQUID; PH; REVIEW; SOLID; SOLUBILITY; SUGAR BEET;

ACACIA SENEGAL;

EID: 0037237311     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(01)00120-5     Document Type: Review

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