Stabilization of olive oil - Lemon juice emulsion with polysaccharides

Food Chemistry

Volumn 90, Issue 4, 2005, Pages 627-634

  Paraskevopoulou, Adamantini ^a   Boskou, Dimitrios ^a   Kiosseoglou, Vassilis ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Oxidation; Polysaccharides; Rheology; Salad dressing; Stability

Indexed keywords

ALGINIC ACID PROPYLENE GLYCOL ESTER; EMULSIFYING AGENT; GUM ARABIC; OLIVE OIL; POLYSACCHARIDE; STABILIZING AGENT; XANTHAN;

ARTICLE; EMULSION; FLOW KINETICS; LEMON JUICE; SAMPLING; STEADY STATE; STORAGE;

ACACIA SENEGAL; CITRUS LIMON;

EID: 7044229637     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.04.023     Document Type: Article

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