The potential of jackfruit starch for use as suspending agent and emulsifying agent

Songklanakarin Journal of Science and Technology

Volumn 28, Issue 1, 2006, Pages 145-155

  Khunkitti, W ^a   Aromdee, C ^a   Vorarat, S ^a   Chitropas, P ^a  

^a KHON KAEN UNIVERSITY   (Thailand)

Author keywords

Interfacial tension; Jackfruit mucilage; Surface tension; Suspending agent; Thickening agent

Indexed keywords

EID: 33644621443     PISSN: 01253395     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (7)

1. Aromdee C., Khunkitti, W., Oradee, A., Chitropas, P. and Vorarat, S. 2004. Some physicochemical properties of jackfruit seed starch powder and gel. In: Tomasic, P., Yuryev, V.P. and Bertoft, E. (eds) Starch Progress in Structural Studies, Modifications and Applications. Poland: Polish Society of Food Technologists, pp. 265-272.
2. nd ed. Macmillan Academic and Professional, London.
3. Garti, N., Slavin, Y. and Aserin, A. 1999. Suface and emulsification properties of a new gum extracted from Portulaca oleracea L. Food Hydrocol. 13: 145-155
4. Hernandez, E., Banker, R.A. and Crandall, P.G. 1991. Model for evaluating turbidity in cloudy emulsions. J. Food Sci. 56: 747-750.
5. Huang, X., Kakuda, Y. and Cui, W. 2001. Hydrocolloids in emulsions: particle size distribution and interfacial activity. Food Hydrocol. 15: 533-542.
6. rd ed. Lea & Febiger, Philadelphia.
7. nd ed. Pharmaceutical Press, London.