Effects of xanthan gum on physicochemical properties and stability of corn oil-in-water emulsions stabilized by polyoxyethylene (20) sorbitan monooleate

Food Hydrocolloids

Volumn 23, Issue 8, 2009, Pages 2212-2218

  Krstonošić, Veljko ^a   Dokić, Ljubica ^b   Dokić, Petar ^c   Dapčević, Tamara ^c  

^a UNIVERSITY OF NOVI SAD   (Serbia)

^b UNIVERSITY OF NOVI SAD   (Serbia)

^c UNIVERSITY OF NOVI SAD   (Serbia)

Author keywords

Depletion flocculation; Emulsions; Rheology; Stability; Xanthan

Indexed keywords

DROPS; EMULSIFICATION; EMULSIONS; FLOCCULATION; NON NEWTONIAN FLOW; OSTWALD RIPENING; POLYETHYLENE OXIDES; RHEOLOGY; SHEAR FLOW; SHEAR THINNING; VEGETABLE OILS; XANTHAN GUM;

CORN OIL; DEPLETION FLOCCULATION; DISPERSION STABILITY; OIL-IN-WATER; PHYSICO-CHEMICAL STABILITY; PHYSICOCHEMICAL PROPERTY; RHEOLOGICAL CHARACTERISTICS; SORBITAN MONOOLEATE; WATER EMULSION; XANTHAN;

STABILITY;

ZEA MAYS;

EID: 70249100579     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2009.05.003     Document Type: Article

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