Assessment of soy soluble polysaccharide, gum arabic and OSA-Starch as emulsifiers for mayonnaise-like emulsions

LWT

Volumn 69, Issue , 2016, Pages 59-66

  Chivero, Peter ^a   Gohtani, Shoichi ^b   Yoshii, Hidefumi ^b   Nakamura, Akihiro ^c  

^a EHIME UNIVERSITY   (Japan)

^b KAGAWA UNIVERSITY   (Japan)

^c FUJI OIL CO LTD   (Japan)

Author keywords

Hydrocolloid emulsifier; Octenyl succinate starch (OSA S); Rheology; Soy soluble polysaccharide (SSPS): gum arabic (GA)

Indexed keywords

EMULSIFICATION; RHEOLOGY; STARCH; XANTHAN GUM;

DISPERSED PHASE; EMULSION SEPARATIONS; EMULSION STABILITY; EMULSION SYSTEMS; GUM ARABIC; HYDROCOLLOID EMULSIFIER; OCTENYL SUCCINATE STARCH (OSA-S); PICKERING EMULSIONS;

OSTWALD RIPENING;

EID: 84959864332     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.12.064     Document Type: Article

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