Influence of xanthan gum and locust bean gum upon flow and thixotropic behaviour of food emulsions containing modified starch

Journal of Food Engineering

Volumn 81, Issue 1, 2007, Pages 179-186

  Dolz, M ^a   Hernandez M J ^a   Delegido, J ^a   Alfaro, M C ^b   Munoz J ^b  

^a UNIVERSITY OF VALENCIA   (Spain)

^b UNIVERSITY OF SEVILLE   (Spain)

Author keywords

Emulsions; Gums; Hydrocolloids; Starch; Thixotropy

Indexed keywords

COLLOIDS; EMULSIFICATION; EMULSIONS; STABILITY; STABILIZERS (AGENTS); STARCH;

CARREAU MODEL; HYDROCOLLOIDS; LOCUST BEAN GUM; MAYONNAISES; SHEAR THINNING; THIXOTROPIC BEHAVIOR; XANTHAN GUM;

FOOD PRODUCTS;

EID: 33846564057     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2006.10.020     Document Type: Article

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