Changes in physiochemical properties and stability of peanut oil body emulsions by applying gum arabic

LWT

Volumn 68, Issue , 2016, Pages 432-438

  Sukhotu, Rujira ^a,c   Guo, Shiwen ^a   Xing, Jiyun ^a   Hu, Qi ^a   Wang, Ruican ^a   Shi, Xiaodi ^a   Nishinari, Katsuyoshi ^b   Fang, Yapeng ^b   Guo, Shuntang ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b HUBEI UNIVERSITY OF TECHNOLOGY   (China)

^c Department of Agriculture   (Thailand)

Author keywords

Emulsion; Groundnut; Oil bodies; Polysaccharide; Stability

Indexed keywords

CONVERGENCE OF NUMERICAL METHODS; EMULSIFICATION; EMULSIONS; OILSEEDS; OSTWALD RIPENING; PARTICLE SIZE; POLYSACCHARIDES; STABILITY; SUSPENSIONS (FLUIDS); TEMPERATURE; ZETA POTENTIAL;

EMULSION SYSTEMS; FOOD INDUSTRIES; FOOD INGREDIENTS; GROUNDNUT; HIGH TEMPERATURE; LOW TEMPERATURES; OIL BODIES; PHYSIO-CHEMICAL PROPERTIES;

VEGETABLE OILS;

EID: 84962542162     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.12.055     Document Type: Article

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