The interplay between diverse oil body extracts and exogenous biopolymers or surfactants

Food Research International

Volumn 83, Issue , 2016, Pages 14-24

  Nikiforidis, Constantinos V ^a   Donsouzi, Stella ^b   Kiosseoglou, Vasilios ^b  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Caseinate; Hazelnut; Natural emulsion; Oil bodies; Physical stability; Sesame; Soybean; Tween; Xanthan

Indexed keywords

BIOMOLECULES; BIOPOLYMERS; EMULSIFICATION; EMULSIONS; SOYBEAN OIL; STABILITY; SURFACE ACTIVE AGENTS; XANTHAN GUM;

CASEINATE; HAZELNUT; OIL BODIES; PHYSICAL STABILITY; SESAME; SOYBEAN; TWEEN; XANTHAN;

OILSEEDS;

EID: 84958740940     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2016.02.007     Document Type: Article

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