Rheological behavior and stability of d-limonene emulsions made by a novel hydrocolloid (Angum gum) compared with Arabic gum

Journal of Food Engineering

Volumn 109, Issue 1, 2012, Pages 1-8

  Jafari, Seid Mahdi ^a   Beheshti, Peyman ^b   Assadpoor, Elham ^c  

^a GORGAN UNIVERSITY OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES   (Iran)

^b ISLAMIC AZAD UNIVERSITY   (Iran)

^c Department of Food Science and Technology   (Iran)

Author keywords

Angum gum; d Limonene; Droplet size; Emulsion viscosity; Rheological models; Stability

Indexed keywords

ANGUM GUM; ARABIC GUMS; D-LIMONENE; DROPLET SIZE ANALYSIS; DROPLET SIZES; EMULSION STABILITY; GUM CONCENTRATION; HERSCHEL-BULKLEY MODEL; HIGH PRESSURE HOMOGENIZATION; MALTODEXTRINS; NATIVE BIOPOLYMER; RHEOLOGICAL BEHAVIORS; RHEOLOGICAL DATA; RHEOLOGICAL MODELS;

COLLOIDS; CONVERGENCE OF NUMERICAL METHODS; RHEOLOGY; STABILITY; SURFACE TENSION; VISCOSITY;

EMULSIFICATION;

ACACIA SENEGAL;

EID: 81055156566     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.10.016     Document Type: Article

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