Effect of gum arabic on the surface tension and surface dilational rheology of trisiloxane surfactant

Food Hydrocolloids

Volumn 30, Issue 1, 2013, Pages 456-462

  Cao, Chong ^a   Zhang, Lu ^b   Zhang, Xiao Xi ^a   Du, Feng Pei ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b TECHNICAL INSTITUTE OF PHYSICS AND CHEMISTRY   (China)

Author keywords

Dilational property; Gum arabic; Surface tension; Trisiloxane surfactant silwet408

Indexed keywords

ACACIA SENEGAL;

EID: 84864772054     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.07.006     Document Type: Article

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