The emulsification properties of octenyl- and dodecenyl- succinylated inulins

Food Hydrocolloids

Volumn 50, Issue , 2015, Pages 145-149

  Kokubun, Saki ^a   Ratcliffe, Ian ^a   Williams, Peter A ^a  

^a GLYNDWR UNIVERSITY   (United Kingdom)

Author keywords

Alkenyl succinylated inulin; Emulsification; Inulin; Oil in water emulsions; Zeta potential

Indexed keywords

CARBOXYLATION; CHAINS; DOPPLER EFFECT; DROPS; ELECTROLYTES; EMULSIONS; POLYSACCHARIDES; ZETA POTENTIAL;

ALKENYL; ALKENYL SUCCINYLATED INULIN; DROPLETS SIZES; EMULSIFICATION PROPERTIES; FUNCTION OF TIME; INULIN; OIL-IN-WATER; OIL-IN-WATER EMULSION; SUCCINIC ANHYDRIDE; WATER EMULSION;

EMULSIFICATION;

EID: 84929297886     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.04.021     Document Type: Article

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