Psyllium husk gum: An attractive carbohydrate biopolymer for the production of stable canthaxanthin emulsions

Carbohydrate Polymers

Volumn 92, Issue 2, 2013, Pages 2002-2011

  Gharibzahedi, Seyed Mohammad Taghi ^a   Razavi, Seyed Hadi ^a   Mousavi, Seyed Mohammad ^a  

^a UNIVERSITY OF TEHRAN   (Iran)

Author keywords

Canthaxanthin; Emulsion stability; Power ultrasound; Psyllium husk gum; Response surface optimization (RSM); Whey protein isolate

Indexed keywords

CANTHAXANTHIN; EMULSION STABILITY; POWER ULTRASOUND; PSYLLIUM; RESPONSE SURFACE OPTIMIZATION; WHEY PROTEIN ISOLATE;

CARBOHYDRATES; DROPS; EMULSIFICATION; PROTEINS; TURBIDITY; ULTRASONICS; VEGETABLE OILS;

STABILITY;

CANTHAXANTHIN; ISPAGULA; POLYSACCHARIDE;

ARTICLE; CHEMISTRY; EMULSION;

CANTHAXANTHIN; EMULSIONS; POLYSACCHARIDES; PSYLLIUM;

DIETZIA NATRONOLIMNAEA; PLANTAGO OVATA;

EID: 84871358800     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2012.11.083     Document Type: Article

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