Mannans as stabilizers of oil-in-water beverage emulsions

LWT

Volumn 42, Issue 4, 2009, Pages 849-855

  Mikkonen, Kirsi S ^a   Tenkanen, Maija ^a   Cooke, Peter ^b   Xu, Chunlin ^c   Rita, Hannu ^a   Willför, Stefan ^c   Holmbom, Bjarne ^c   Hicks, Kevin B ^b   Yadav, Madhav P ^b  

^a UNIVERSITY OF HELSINKI   (Finland)

^b EASTERN REGIONAL RESEARCH CENTER   (United States)

^c ÅBO AKADEMI UNIVERSITY   (Finland)

Author keywords

Emulsion stability; Galactomannan; Glucomannan; Spruce galactoglucomannan

Indexed keywords

BEVERAGES; EMULSIFICATION; FOOD STORAGE; PARTICLE SIZE; POLYMERIZATION;

BEVERAGE EMULSIONS; DEGREE OF SUBSTITUTION; DEGREES OF POLYMERIZATIONS; EMULSION STABILITY; GALACTOMANNANS; GLUCOMANNAN; GUAR GUMS; SPRUCE GALACTOGLUCOMANNAN; STABILISER; STORAGE TEMPERATURES;

TURBIDITY;

CYAMOPSIS TETRAGONOLOBA; PICEA; ZEA MAYS;

EID: 58349091880     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2008.11.010     Document Type: Article

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