Hydrocolloids with emulsifying capacity. Part 3 - Adsorption and structural properties at the air-water surface

Food Hydrocolloids

Volumn 24, Issue 2-3, 2010, Pages 131-141

  Castellani, Oscar ^a,b   Gaillard, Cédric ^a   Vié, Véronique ^c   Al Assaf, Saphwan ^d   Axelos, Monique ^a   Phillips, Glyn O ^d,e   Anton, Marc ^a  

^a INRA   (France)

^b Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

^c UNIVERSITÉ DE RENNES 1   (France)

^d GLYNDWR UNIVERSITY   (United Kingdom)

^e Phillips Hydrocolloid Research Ltd   (United Kingdom)

Author keywords

Acacia senegal; Acacia seyal; AFM; Ellipsometry; Gum ghatti; Langmuir trough; Sugar beet pectin; Surface tension

Indexed keywords

AIR; ELLIPSOMETRY; EMULSIFICATION; ISOTHERMS; PHASE INTERFACES; SUGAR BEETS;

ACACIA SENEGAL; ACACIUM SEYAL; AIR/WATER INTERFACES; ATOMIC-FORCE-MICROSCOPY; EMULSIFYING CAPACITY; GUM GHATTI; LANGMUIR TROUGH; SENEGAL; SUGAR BEET PECTIN; SURFACE LAYERS;

ATOMIC FORCE MICROSCOPY;

ACACIA; ACACIA SENEGAL; ACACIA SEYAL; ANOGEISSUS LATIFOLIA; BETA VULGARIS SUBSP. VULGARIS;

EID: 70549104877     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2009.07.009     Document Type: Article

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