Characterization of emulsion stabilization properties of quince seed extract as a new source of hydrocolloid

Food Research International

Volumn 85, Issue , 2016, Pages 84-94

  Kirtil, Emrah ^a   Oztop, Mecit H ^a  

^a MIDDLE EAST TECHNICAL UNIVERSITY   (Turkey)

Author keywords

Creaming; Emulsion stability; Oil in water (O W) emulsion; Quince seed gum; Xanthan gum

Indexed keywords

BIOPOLYMERS; EMULSIFICATION; OILSEEDS; PLANTS (BOTANY); SHEAR THINNING; STABILIZATION; SUNFLOWER OIL;

BRIDGING FLOCCULATION; CREAMING; EMULSION STABILITY; EMULSION STABILIZATION; OIL-IN-WATER (O/W) EMULSION; SEED GUM; STABILIZATION PROPERTY; WHEY PROTEIN ISOLATE;

XANTHAN GUM;

EID: 84964483917     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2016.04.019     Document Type: Article

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