Flow properties of O/W emulsions as affected by xanthan gum, guar gum and carboxymethyl cellulose interactions studied by a mixture regression modelling

Food Hydrocolloids

Volumn 53, Issue , 2016, Pages 199-208

  Hayati, Ibrahim Nor ^a   Ching, Cheong Wai ^a   Rozaini, Mohd Zul Helmi ^a  

^a UNIVERSITI MALAYSIA TERENGGANU   (Malaysia)

Author keywords

Carboxymethyl cellulose; Guar gum; Mixture design; Synergistic interaction O W emulsion flow properties; Xanthan gum

Indexed keywords

CELLULOSE; COMPLEX NETWORKS; DROPS; EMULSIFICATION; YIELD STRESS;

BINARY BLENDS; CARBOXYMETHYL CELLULOSE; EMULSION FLOW; FLOW PROPERTIES; GUAR GUMS; MIXTURE DESIGN; O/W EMULSIONS; REGRESSION MODELLING; SYNERGISTIC INTERACTION; SYNERGISTIC INTERACTION O/W EMULSION FLOW PROPERTY;

XANTHAN GUM;

EID: 84929643309     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.04.032     Document Type: Article

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