Study of emulsions stabilized with Phaseolus vulgaris or Phaseolus coccineus with the addition of Arabic gum, locust bean gum and xanthan gum

Food Hydrocolloids

Volumn 20, Issue 8, 2006, Pages 1141-1152

  Makri, Eleousa A ^a   Doxastakis, Georgios I ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Arabic gum; Coalescence; Emulsion stability; Locust bean gum; Phaseolus; Xanthan gum

Indexed keywords

DROPS; EMULSIFICATION; PROTEINS; STABILITY; VISCOSITY;

ARABIC GUMS; COMMON BEAN (PHASEOLUS VULGARIS); EMULSION STABILITY; LOCUST BEAN GUM; O/W EMULSIONS; O=W EMULSIONS; OIL DROPLETS; PHASEOLUS; PHASEOLUS VULGARIS; PROPERTY;

XANTHAN GUM;

ACACIA SENEGAL; PHASEOLUS COCCINEUS; PHASEOLUS VULGARIS;

EID: 33747772081     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2005.12.008     Document Type: Article

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