Rheological and emulsifying properties of a gel-like exopolysaccharide produced by Pseudomonas stutzeri AS22

Food Hydrocolloids

Volumn 52, Issue , 2016, Pages 634-647

  Maalej, Hana ^a   Hmidet, Noomen ^a   Boisset, Claire ^b   Bayma, Eric ^b   Heyraud, Alain ^b   Nasri, Moncef ^a  

^a UNIVERSITY OF SFAX   (Tunisia)

^b CNRS   (France)

Author keywords

Emulsification activity; Exopolysccharide EPS22; Functional properties; Pseudomonas stutzeri; Rheological characterization

Indexed keywords

BACTERIA; EMULSIFICATION; HEXANE; HYDROPHOBICITY; METABOLITES;

EMULSIFICATION ACTIVITY; EMULSIFYING PROPERTY; EXOPOLYSACCHARIDES; EXOPOLYSCCHARIDE EPS22; FUNCTIONAL PROPERTIES; NON-NEWTONIAN; PSEUDOMONAS STUTZERI; RHEOLOGICAL CHARACTERIZATION; RHEOLOGICAL PROPERTY; THINNINGS;

OLIVE OIL;

PSEUDOMONAS STUTZERI;

EID: 84940069528     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.07.010     Document Type: Article

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