Effect of modified Acacia gum (SUPER GUM™) on the stabilization of coconut o/w emulsions

Food Hydrocolloids

Volumn 24, Issue 6-7, 2010, Pages 595-601

  Tipvarakarnkoon, T ^a   Einhorn Stoll, U ^b   Senge, B ^b  

^a ASSUMPTION UNIVERSITY   (Thailand)

^b TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

Author keywords

Acacia gum; Coconut milk; Emulsion; Particle size; Rheology; Stability; SUPER GUM

Indexed keywords

BEVERAGES; DROPS; EMULSIFICATION; EMULSIONS; NEWTONIAN LIQUIDS; VEGETABLE OILS;

ACACIA GUM; COCONUT MILK; DROPLETS SIZES; GUM SOLUTIONS; HIGH PRESSURE HOMOGENIZATION; O/W EMULSIONS; O=W EMULSIONS; PARTICLES SIZES; STABILISER; SUPER GUM ™;

PARTICLE SIZE;

ACACIA; ACACIA SENEGAL;

EID: 77955056963     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2010.03.002     Document Type: Article

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