Stability of acidic egg white protein emulsions containing xanthan gum

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 26, 2006, Pages 10164-10169

  Drakos, Antonios ^a   Kiosseoglou, Vassilis ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Egg white protein; Egg yolk; Emulsion; Stability; Xanthan gum

Indexed keywords

BACTERIAL POLYSACCHARIDE; EGG PROTEIN; XANTHAN;

ARTICLE; CHEMISTRY; DRUG STABILITY; EMULSION; FLOW KINETICS; PH; PHYSICAL CHEMISTRY;

CHEMISTRY, PHYSICAL; DRUG STABILITY; EGG PROTEINS; EMULSIONS; HYDROGEN-ION CONCENTRATION; POLYSACCHARIDES, BACTERIAL; RHEOLOGY;

EID: 33846557563     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf061306d     Document Type: Article

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