A comparison of the stability of beverage cloud emulsions formulated with different gum acacia- and starch-based emulsifiers

Journal of Food Science

Volumn 75, Issue 5, 2010, Pages

  Reiner, S J ^a   Reineccius, G A ^a   Peppard, T L ^b  

^a UNIVERSITY OF MINNESOTA   (United States)

^b Robertet Flavors Inc   (United States)

Author keywords

Beverage cloud emulsion; Gum acacia; Modified gum acacia; Modified starch; Physical stability

Indexed keywords

GUM ARABIC; STARCH; EMULSION;

ANALYSIS OF VARIANCE; ARTICLE; BEVERAGE; CHEMISTRY; COMPARATIVE STUDY; EMULSION; FOOD HANDLING; METHODOLOGY; PARTICLE SIZE; PHYSICAL CHEMISTRY; TIME; ANALYSIS; PROCEDURES;

ANALYSIS OF VARIANCE; BEVERAGES; EMULSIONS; FOOD HANDLING; GUM ARABIC; PARTICLE SIZE; PHYSICOCHEMICAL PHENOMENA; STARCH; TIME FACTORS;

ACACIA;

EID: 77956097570     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01625.x     Document Type: Article

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