The emulsifying properties of a polysaccharide isolated from the fruit of Cordia abyssinica

International Journal of Food Science and Technology

Volumn 39, Issue 5, 2004, Pages 579-583

  Benhura, Mudadi Albert Nhamoiesu ^a   Chidewe, Cathrine Katayi ^a  

^a UNIVERSITY OF ZIMBABWE   (Zimbabwe)

Author keywords

Coalescence; Emulsion stability; Gum arabic; pH; Sodium chloride; Turbidity

Indexed keywords

BUFFER SOLUTIONS; EMULSION STABILITY; GUM ARABIC; HOMOGENIZERS;

COALESCENCE; EMULSIFICATION; EMULSIONS; FLOCCULATION; PH EFFECTS; POLYSACCHARIDES; SODIUM CHLORIDE; TURBIDITY;

FRUITS;

ACACIA SENEGAL; CORDIA;

EID: 2542519333     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2004.00809.x     Document Type: Article

References (11)

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