Bacterial cellulose as stabilizer of o/w emulsions

Food Hydrocolloids

Volumn 53, Issue , 2016, Pages 225-232

  Paximada, Paraskevi ^a   Tsouko, Erminda ^a   Kopsahelis, Nikolaos ^a   Koutinas, Apostolis A ^a   Mandala, Ioanna ^a  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Bacterial cellulose; CMC; Emulsion; HPMC; Stability; Viscosity

Indexed keywords

CELLULOSE; DROPS; EMULSIFICATION; EMULSIONS; IONIC STRENGTH; MIXERS (MACHINERY); OLIVE OIL; SHEAR THINNING; YIELD STRESS;

BACTERIAL CELLULOSE; CMC; EMULSIFICATION METHODS; EMULSION STABILITY; G-VALUES; HPMC; LOSS MODULI; O/W EMULSIONS; O=W EMULSIONS; STABILISER;

STABILITY;

EID: 84971328583     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.12.003     Document Type: Article

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