Interactions between polyglycerol polyricinoleate (PGPR) and pectins at the oil-water interface and their influence on the stability of water-in-oil emulsions

Food Hydrocolloids

Volumn 34, Issue , 2014, Pages 154-160

  Gülseren, Ibrahim ^a   Corredig, Milena ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Drop shape tensiometry; Emulsion stability; High methoxyl pectin (HMP); Polyglycerol polyricinolate (PGPR); Sugar beet pectin (SBP)

Indexed keywords

DROPS; EMULSIFICATION; EMULSIONS; PHASE INTERFACES; POLYSACCHARIDES;

DROP SHAPE; DROP SHAPE TENSIOMETRY; EMULSION STABILITY; HIGH METHOXYL PECTIN; HIGH METHOXYL PECTINS; POLYGLYCEROL POLYRICINOLATE; POLYGLYCEROLS; SUGAR BEET PECTIN; TENSIOMETRY; WATER-IN-OIL EMULSIONS;

SUGAR BEETS;

BETA VULGARIS SUBSP. VULGARIS;

EID: 84884534621     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.11.015     Document Type: Article

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