The effect of pH and salt on the stability and physicochemical properties of oil-in-water emulsions prepared with gum tragacanth

Carbohydrate Polymers

Volumn 140, Issue , 2016, Pages 342-348

  Abdolmaleki, Khadije ^a   Mohammadifar, Mohammad Amin ^a   Mohammadi, Reza ^b   Fadavi, Ghasem ^c   Meybodi, Neda Mollakhalili ^d  

^a SHAHID BEHESHTI UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^b KERMANSHAH UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^c Standard Research Institute   (Iran)

^d SHAHID SADOUGHI UNIVERSITY OF MEDICAL SCIENCES   (Iran)

Author keywords

Emulsion stability; Gum tragacanth; Interfacial tension; Particle size; Rheological properties; Zeta potential

Indexed keywords

DIGITAL STORAGE; DROPS; EMULSIONS; PARTICLE SIZE; PH EFFECTS; RHEOLOGY; SIZE DISTRIBUTION; STABILITY; SURFACE TENSION; ZETA POTENTIAL;

DROPLET SIZE DISTRIBUTIONS; DYNAMIC RHEOLOGICAL PROPERTIES; EMULSION STABILITY; GUM TRAGACANTHS; OIL-IN-WATER EMULSIONS; PHYSICOCHEMICAL PROPERTY; RHEOLOGICAL PROPERTY; STABILITY MECHANISMS;

EMULSIFICATION;

EMULSION; GUM TRAGACANTH; INORGANIC SALT; OIL; WATER;

CHEMICAL PHENOMENA; CHEMISTRY; EMULSION; FLOW KINETICS; PARTICLE SIZE; PH;

CHEMICAL PHENOMENA; EMULSIONS; HYDROGEN-ION CONCENTRATION; OILS; PARTICLE SIZE; RHEOLOGY; SALTS; TRAGACANTH; WATER;

EID: 84953791904     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2015.12.081     Document Type: Article

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