Impact of chemical composition of xanthan and acacia gums on the emulsification and stability of oil-in-water emulsions

Food Hydrocolloids

Volumn 27, Issue 2, 2012, Pages 401-410

  Desplanques, Séverine ^a   Renou, Frédéric ^a   Grisel, Michel ^a   Malhiac, Catherine ^a  

^a UNIVERSITÉ DU HAVRE   (France)

Author keywords

Acacia gum; Chemical composition; Emulsion stability; Rheology; Xanthan gum

Indexed keywords

CHEMICAL STABILITY; EMULSIFICATION; EMULSIONS; OILS AND FATS;

ACACIA GUM; ACCELERATED AGEING CONDITIONS; CHEMICAL COMPOSITIONS; DROPLETS SIZES; EMULSION STABILITY; FOOD INDUSTRIES; OIL-IN-WATER; THICKENING PROPERTIES; VISCOMETRIC PROPERTIES; WATER EMULSION;

XANTHAN GUM;

ACACIA; ACACIA SENEGAL;

EID: 82055185713     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2011.10.015     Document Type: Article

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