Hydrocolloids acting as emulsifying agents – How do they do it?

Food Hydrocolloids

Volumn 78, Issue , 2018, Pages 2-14

  Dickinson, Eric ^a  

^a UNIVERSITY OF LEEDS   (United Kingdom)

Author keywords

Acacia gum; Emulsifying agent; OSA starch; Polysaccharide; Steric stabilization; Sugar beet pectin

Indexed keywords

COLLOIDS; EMULSIFICATION; EMULSIONS; STABILIZATION; STARCH;

ACACIA GUM; EMULSIFYING AGENTS; MOLECULAR STRUCTURAL; OIL-IN-WATER; OSA STARCH; POLYMER STABILIZATION; STERIC STABILIZATION; STRUCTURAL FEATURE; SUGAR BEET PECTIN; WATER EMULSION;

SUGAR BEETS;

EID: 85011088523     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2017.01.025     Document Type: Article

References (145)

1. Adjonu, R., Doran, G., Torley, P., Agboola, S., Whey protein peptides as components of nanoemulsions: A review of emulsifying and biological functionalities. Journal of Food Engineering 122 (2014), 15–27.
2. Akhtar, M., Dickinson, E., Mazoyer, J., Langendorff, V., Emulsion stabilizing properties of deploymerized pectin. Food Hydrocolloids 16 (2002), 249–256.
3. Al-Assaf, S., Amar, V., Phillips, G.O., Characterization of gum ghatti and comparison with gum arabic. Williams, P.A., Phillips, G.O., (eds.) Gums and stabilisers for the food industry — 14, 2008, Royal Society of Chemistry, Cambridge, UK, 280–290.
4. Al-Assaf, S., Katayama, T., Phillips, G.O., Sasaki, Y., Williams, P.A., Quality control of gum arabic. Foods & Food Ingredients Journal of Japan 208 (2003), 771–780.
5. Alba, K., Kontogiorgos, V., Pectin at the oil–water interface: Relationship of molecular composition and structure to functionality. Food Hydrocolloids, 2016, 10.1016/j.foodhyd.2016.07.026.
6. Alba, K., Sagis, L.M.C., Kontogiorgos, V., Engineering of acidic O/W emulsions with pectin. Colloids and Surfaces B 145 (2016), 301–308.
7. Alftrén, J., Peñarrieta, J.M., Bergenståhl, B., Nilsson, L., Comparison of molecular and emulsifying properties of gum arabic and mesquite gum using asymmetrical flow field-flow fractionation. Food Hydrocolloids 26 (2012), 54–62.
8. Alvani, K., Qi, X., Tester, R.F., Snape, C.E., Physico-chemical properties of potato starches. Food Chemistry 125 (2011), 958–965.
9. Amid, B.T., Mirhosseini, H., Emulsifying activity, particle uniformity and rheological properties of a natural polysaccharide–protein biopolymer from durian seed. Food Biophysics 7 (2012), 317–328.
10. Balazs, A.C., Gempe, M., Lantman, C.W., Effect of molecular architecture on the adsorption of copolymers. Macromolecules 24 (1991), 168–176.
11. Berton-Carabin, C.C., Schroën, K., Pickering emulsions for food applications background, trends, and challenges. Annual Review of Food Science and Technology 6 (2015), 263–297.
12. Brummer, Y., Cui, W., Wang, Q., Extraction, purification and physicochemical characterization of fenugreek gum. Food Hydrocolloids 17 (2003), 229–236.
13. Caffall, K.H., Mohnen, D., The structure, function and biosynthesis of plant cell wall pectic polysaccharides. Carbohydrate Research 344 (2009), 1879–1900.
14. Castellani, O., Al-Assaf, S., Axelos, M., Phillips, G.O., Anton, M., Hydrocolloids with emulsifying capacity. 2. Adsorption properties at the n-hexadecane–water interface. Food Hydrocolloids 24 (2010), 121–130.
15. 2 and temperature. Journal of Food Science 67 (2002), 120–125.
16. Charoen, R., Jangchud, A., Jangchud, K., Harnsilawat, T., Naivikul, O., McClements, D.J., Influence of biopolymer emulsifier type on formation and stability of rice bran oil-in-water emulsions: Whey protein, gum arabic, and modified starch. Journal of Food Science 76 (2011), 165–172.
17. Chen, H.-M., Fu, X., Luo, Z.-G., Effect of molecular structure on emulsifying properties of sugar beet pulp pectin. Food Hydrocolloids 54 (2016), 99–106.
18. Chen, T., Liu, H., Hu, Y., Monte Carlo simulation for the adsorption of diblock copolymers. Journal of Chemical Physics 114 (2001), 5937–5948.
19. Chen, H., Qiu, S., Gan, J., Liu, Y., Zhu, Q., Yin, L., New insights into the functionality of protein to the emulsifying properties of sugar beet pectin. Food Hydrocolloids 57 (2016), 262–270.
20. Christiaens, S., van Buggenhout, S., Houben, K., Kermani, Z.J., Moelants, K.R.N., Ngouemazong, E.D., et al. Process–structure–function relations of pectin in food. Critical Reviews in Food Science and Nutrition 56 (2016), 1021–1042.
21. Connolly, S., Fenyo, J.-C., Vandevelde, M.-C., Effect of a proteinase on the macromolecular distribution of Acacia Senegal gum. Carbohydrate Polymers 8 (1988), 23–32.
22. Dea, I.C.M., Madden, J.K., Acetylated pectic polysaccharides of sugar beet. Food Hydrocolloids 1 (1986), 71–88.
23. Dickinson, E., The role of hydrocolloids in stabilizing particulate dispersions and emulsions. Phillips, G.O., Wedlock, D.J., Williams, P.A., (eds.) Gums and stabilisers for the food industry — 4, 1988, IRL Press, Oxford, 249–263.
24. Dickinson, E., An introduction to food colloids. 1992, University Press, Oxford.
25. Dickinson, E., Towards more natural emulsifiers. Trends in Food Science & Technology 4 (1993), 330–334.
26. Dickinson, E., Proteins at interfaces and in emulsions: Stability, rheology and interactions. Journal of the Chemical Society, Faraday Transactions 94 (1998), 1657–1669.
27. Dickinson, E., Hydrocolloids at interfaces and the influence on the stability of dispersed systems. Food Hydrocolloids 17 (2003), 25–39.
28. Dickinson, E., Effect of hydrocolloids on emulsion stability. Williams, P.A., Phillips, G.O., (eds.) Gums and stabilisers for the food industry — 12, 2004, Royal Society of Chemistry, Cambridge, UK, 394–404.
29. Dickinson, E., Interfacial structure and stability of food emulsions as affected by protein–polysaccharide interactions. Soft Matter 4 (2008), 932–942.
30. Dickinson, E., Hydrocolloids as emulsifiers and emulsion stabilizers. Food Hydrocolloids 23 (2009), 1473–1482.
31. Dickinson, E., Hydrocolloids and emulsion stability. Phillips, G.O., Williams, P.A., (eds.) Handbook of hydrocolloids, 2nd ed., 2009, Woodhead, Cambridge, UK, 23–49.
32. Dickinson, E., Mixed biopolymers at interfaces: Competitive adsorption and multilayer structures. Food Hydrocolloids 25 (2011), 1966–1983.
33. Dickinson, E., Stabilizing emulsion-based colloidal structures with mixed food ingredients. Journal of the Science of Food and Agriculture 93 (2013), 710–721.
34. Dickinson, E., Microgels — an alternative colloidal ingredient for stabilization of food emulsions. Trends in Food Science & Technology 43 (2015), 178–188.
35. Dickinson, E., Colloids in food: Ingredients, structure, and stability. Annual Review of Food Science and Technology 6 (2015), 211–233.
36. Dickinson, E., Exploring the frontiers of colloidal behaviour where polymers and particles meet. Food Hydrocolloids 52 (2016), 497–509.
37. Dickinson, E., Biopolymer-based particles as stabilizing agents for emulsions and foams. Food Hydrocolloids, 2016, 10.1016/j.foodhyd.2016.06.024.
38. Dickinson, E., Elverson, D.J., Murray, B.S., On the film-forming and emulsion-stabilizing properties of gum arabic: Dilution and flocculation aspects. Food Hydrocolloids 3 (1989), 101–114.
39. Dickinson, E., Euston, S.R., Stability of food emulsions containing both protein and polysaccharide. Dickinson, E., (eds.) Food polymers gels and colloids, 1991, Royal Society of Chemistry, Cambridge, UK, 132–146.
40. Dickinson, E., Euston, S.R., Monte Carlo simulation of colloidal systems. Advances in Colloid and Interface Science 42 (1992), 89–148.
41. Dickinson, E., Galazka, V.B., Anderson, D.M.W., Emulsifying behaviour of gum arabic. 1. Effect of the nature of the oil phase on the emulsion droplet-size distribution. Carbohydrate Polymers 14 (1991), 373–383.
42. Dickinson, E., Galazka, V.B., Anderson, D.M.W., Emulsifying behaviour of gum arabic. 2. Effect of the gum molecular weight on the emulsion droplet-size distribution. Carbohydrate Polymers 14 (1991), 385–392.
43. Dickinson, E., Lal, M., Statistical mechanics of physical adsorption in condensed phases. Advances in Molecular and Related Interaction Processes 17 (1980), 1–87.
44. Dickinson, E., Lopez, G., Comparison of the emulsifying properties of fish gelatin and commercial milk proteins. Journal of Food Science 66 (2001), 118–123.
45. Dickinson, E., Ma, J., Povey, M.J.W., Creaming of concentrated oil-in-water emulsions containing xanthan. Food Hydrocolloids 8 (1994), 481–497.
46. Dickinson, E., Murray, B.S., Stainsby, G., Protein adsorption at air–water and oil–water interfaces. Dickinson, E., Stainsby, G., (eds.) Advances in food emulsions and foams, 1988, Elsevier Applied Science, London, 123–162.
47. Dickinson, E., Murray, B.S., Stainsby, G., Anderson, M.W., Surface activity and emulsifying behaviour of some Acacia gums. Food Hydrocolloids 2 (1988), 477–490.
48. Dickinson, E., Pinfield, V.J., Horne, D.S., Leermakers, F.A.M., Self-consistent- field modelling of adsorbed casein: Interaction between two protein-coated surfaces. Journal of the Chemical Society, Faraday Transactions 93 (1997), 1785–1790.
49. Dokic, P., Dokic, L., Dapcevic, T., Krstonosic, V., Colloid characteristics and emulsifying properties of OSA starches. Progress in Colloid and Polymer Science 135 (2008), 48–56.
50. Elmanan, M., Al-Assaf, S., Phillips, G.O., Williams, P.A., Studies on gum exudates. Part VI: Interfacial rheology of Acacia senegal and Acacia seyal. Food Hydrocolloids 22 (2008), 682–689.
51. Endress, H.-U., Pectins. Phillips, G.O., Williams, P.A., (eds.) Handbook of hydrocolloids, 2nd ed., 2009, Woodhead, Cambridge, UK, 274–297.
52. Erni, P., Windhab, E.J., Gunde, R., Graber, M., Pfister, B., Parker, A., et al. Interfacial rheology of surface-active biopolymers: Acacia Senegal gum versus hydrophobically modifed starch. Biomacromolecules 8 (2007), 3458–3466.
53. Ettelaie, R., Holmes, M., Chen, J., Farshchi, A., Steric stabilizing properties of hydrophobically modified starch: Amylose versus amylopectin. Food Hydrocolloids 58 (2016), 364–377.
54. Ettelaie, R., Murray, B.S., James, E.L., Steric interactions mediated by multiblock copolymers and biopolymers: Role of block size and addition of hydrophilic side chains. Colloids and Surfaces B 31 (2003), 195–206.
55. Evans, M., Ratcliffe, I., Williams, P.A., Emulsion stabilization using protein–polysaccharide complexes. Current Opinion in Colloid & Interface Science 18 (2013), 272–282.
56. Fishman, M.L., Chau, H.K., Qi, P.X., Hotchkiss, A.T., Garcia, R.A., Cooke, P.H., Characterization of the global structure of low methoxyl pectin in solution. Food Hydrocolloids 46 (2015), 153–159.
57. Fleer, G.J., Polymers at interfaces and in colloidal dispersions. Advances in Colloid and Interface Science 159 (2010), 99–116.
58. Fleer, G.J., Cohen Stuart, M.A., Scheutjens, J.M.H.M., Cosgrove, T., Vincent, B., Polymers at interfaces. 1993, Chapman & Hall, London.
59. Funami, T., Nakauma, M., Ishihara, S., Tanaka, R., Inoue, T., Phillips, G.O., Structural modifications of sugar beet pectin and the relationship of structure to functionality. Food Hydrocolloids 25 (2011), 221–229.
60. Funami, T., Zhang, G., Hiroe, M., Noda, S., Nakauma, M., Asai, I., et al. Effects of the proteinaceous moiety on the emulsifying properties of sugar beet pectin. Food Hydrocolloids 21 (2007), 1319–1329.
61. Gromer, A., Penfold, R., Gunning, A.P., Kirby, A.R., Morris, V.J., Molecular basis for the emulsifying properties of sugar beet pectin studied by atomic force microscopy and force spectroscopy. Soft Matter 6 (2010), 3957–3969.
62. He, G.-Q., Song, X.-Y., Ruan, H., Chen, F., Octenyl succinic anhydride modified early indica rice starches differing in amylose content. Journal of Agricultural and Food Chemistry 54 (2006), 2775–2779.
63. Hong, Y., Li, Z., Gu, Z., Wang, Y., Pang, Y., Structure and emulsification properties of octenyl succinic anhydride starch using acid-hydrolysed method. Starch/Stärke 68 (2016), 1–9.
64. Hosseini-Parvar, S.H., Osano, J.P., Matia-Merino, L., Emulsifying properties of basil seed gum: Effect of pH and ionic strength. Food Hydrocolloids 52 (2016), 838–847.
65. Idris, O.H.M., Williams, P.A., Phillips, G.O., Characterization of the gums from Acacia Senegal trees of different age and location using multi-detection gel permeation chromatography. Food Hydrocolloids 12 (1998), 379–389.
66. Islam, A.M., Phillips, G.O., Sljivo, A., Snowden, M.J., Williams, P.A., A review of recent developments on the regulatory, structural and functional aspects of gum arabic. Food Hydrocolloids 11 (1997), 493–505.
67. Jayme, M.L., Dunstan, D.E., Gee, M.L., Zeta potentials of gum arabic stabilized oil-in-water emulsions. Food Hydrocolloids 13 (1999), 459–465.
68. Jung, J., Wicker, L., Laccase mediated conjugation of sugar beet pectin and the effect on emulsion stability. Food Hydrocolloids 28 (2012), 168–173.
69. Kang, J., Guo, Q., Phillips, G.O., Cui, S.W., Understanding the structure–emulsification relationship of gum ghatti – a review of recent advances. Food Hydrocolloids 42 (2014), 187–195.
70. Kato, A., Sasaki, Y., Furuta, R., Kobayashi, K., Functional protein/polysaccharide conjugate prepared by controlled dry heating of ovalbumin/dextran mixtures. Agricultural and Biological Chemistry 54 (1990), 107–112.
71. Kirby, A., MacDougall, A., Morris, V., Atomic force microscopy of tomato and sugar beet pectin molecules. Carbohydrate Polymers 71 (2008), 640–647.
72. Lam, S., Velikov, K.P., Velev, O.D., Pickering stabilization of foams and emulsions with particles of biological origin. Current Opinion in Colloid & Interface Science 19 (2014), 490–500.
73. Lee, Y.-Y., Tang, T.-K., Phuah, E.-T., Alitheen, N.B.M., Tan, C.-P., Lai, O.-M., New functionalities of maillard reaction products as emulsifiers and encapsulating agents, and the processing parameters: A brief review. Journal of the Science of Food and Agriculture, 2016, 10.1002/jsfa.8124.
74. Leroux, J., Langendorff, V., Schick, G., Vaishnav, V., Mazoyer, J., Emulsion stabilizing properties of pectin. Food Hydrocolloids 17 (2003), 455–462.
75. Li, Z., Hong, Y., Gu, Z., Tian, Y., Li, Z., Li, C., Emulsification properties of enzymatically treated octenyl succinic anhydride starch. Starch/Stärke 66 (2014), 1089–1095.
76. Lips, A., Campbell, I.J., Pelan, E.G., Aggregation mechanisms in food colloids and the role of biopolymers. Dickinson, E., (eds.) Food polymers, gels and colloids, 1991, Royal Society of Chemistry, Cambridge, UK, 1–21.
77. Liu, Z., Li, Y., Cui, F., Ping, L., Song, J., Ravee, Y., et al. Production of octenyl succinic anhydride-modified waxy corn starch and its characterization. Journal of Agricultural and Food Chemistry 56 (2008), 11499–11506.
78. Liu, F., Ma, C., Gao, Y., McClements, D.J., Food-grade covalent complexes and their application as nutraceutical delivery systems: A review. Comprehensive Reviews in Food Science and Food Safety 16 (2017), 76–95.
79. Lotzkar, H., Maclay, W.D., Pectin as an emulsifying agent. Industrial and Engineering Chemistry 35 (1943), 1294–1297.
80. Ma, F., Bell, A.E., Davis, F.J., Effects of high hydrostatic pressure and pH treatments on the emulsification properties of gum arabic. Food Chemistry 184 (2015), 114–121.
81. Mahendran, T., Williams, P.A., Phillips, G.O., Al-Assaf, S., Baldwin, T.C., New insights into the structural characteristics of the arabinogalactan–protein (AGP) fraction of gum arabic. Journal of Agricultural and Food Chemistry 56 (2008), 9269–9276.
82. Mao, L., Yang, J., Xu, D., Yuan, F., Gao, Y., Effects of homogenization models and emulsifiers on the physico-chemical properties of β-carotene nanoemulsions. Journal of Dispersion Science and Technology 31 (2010), 986–993.
83. McClements, D.J., Food emulsions. 2nd ed., 2005, CRC Press, Boca Raton, FL.
84. McClements, D.J., Critical review of techniques and methodologies for characterization of emulsion stability. Critical Reviews in Food Science and Nutrition 47 (2007), 611–649.
85. McClements, D.J., Biopolymers in food emulsions. Kasapis, S., Norton, I.T., Ubbink, J.B., (eds.) Modern biopolymer science, 2009, Academic Press, San Diego, 129–166.
86. McNamee, B.F., O'Riordan, E.A., O'Sullivan, M., Emulsification and encapsulation properties of gum arabic. Journal of Agricultural and Food Chemistry 46 (1998), 4551–4555.
87. Moschakis, T., Murray, B.S., Dickinson, E., Particle tracking using confocal microscopy to probe the microrheology in a phase-separating emulsion containing non-adsorbing polysaccharide. Langmuir 22 (2006), 4710–4719.
88. Mua, J.P., Jackson, D.S., Fine structure of corn amylose and amylopectin fractions with various molecular weights. Journal of Agricultural and Food Chemistry 45 (1997), 3840–3847.
89. Naji-Tabasi, S., Razavi, S.M.A., New studies on basil (Ocimum bacilicum L.) seed gum. 2. Emulsifying and foaming characterization. Carbohydrate Polymers 149 (2016), 140–150.
90. Nakamura, A., Yoshida, R., Maeda, H., Corredig, M., Soy soluble polysaccharide stabilization at oil–water interfaces. Food Hydrocolloids 20 (2006), 277–283.
91. Nakamura, A., Yoshida, R., Maeda, H., Furuta, H., Corredig, M., Study of the role of the carbohydrate and protein moieties of soy soluble polysaccharides in their emulsifying properties. Journal of Agricultural and Food Chemistry 52 (2004), 5506–5512.
92. Nakauma, M., Funami, T., Noda, S., Ishihara, S., Al-Assaf, S., Nishinari, K., et al. Comparison of sugar beet pectin, soybean soluble polysaccharide, and gum arabic as emulsifiers. 1. Effect of concentration, pH and salts on the emulsifying properties. Food Hydrocolloids 22 (2008), 1254–1267.
93. Ngouemazong, E.D., Christiaens, S., Shpigelman, A., van Loey, A., Hendrickx, M., The emulsifying and emulsion-stabilizing properties of pectin: A review. Comprehensive Reviews in Food Science and Food Safety 14 (2015), 705–718.
94. Nilsson, L., Bergenståhl, B., Adsorption of hydrophobically modified starch at oil/water interfaces during emulsification. Langmuir 22 (2006), 8770–8776.
95. Nilsson, L., Bergenståhl, B., Emulsification and adsorption properties of hydrophobically modified potato and barley starch. Journal of Agricultural and Food Chemistry 55 (2007), 1469–1474.
96. Nilsson, L., Leeman, M., Wahlund, K.G., Bergenståhl, B., Mechanical degradation and changes in conformation of hydrophobically modified starch. Biomacromolecules 7 (2006), 2671–2679.
97. Nilsson, L., Leeman, M., Wahlund, K.G., Bergenståhl, B., Competitive adsorption of a polydisperse polymer during emulsification: Experiments and modelling. Langmuir 23 (2007), 2346–2351.
98. Osano, J.P., Hosseini-Parvar, S.H., Matia-Merino, L., Golding, M., Emulsifying properties of a novel polysaccharide extracted from basil seed (Ocimum bacilicum L.): Effect of polysaccharide and protein content. Food Hydrocolloids 37 (2014), 40–48.
99. Osman, M.E., Menzies, A.R., Williams, P.A., Phillips, G.O., Baldwin, T.C., The molecular characterisation of the polysaccharide gum from Acacia Senegal. Carbohydrate Research 246 (1993), 303–318.
100. Ozturk, B., McClements, D.J., Progress in natural emulsifiers for utilization in food emulsions. Current Opinion in Food Science 7 (2016), 1–6.
101. Parkinson, E.L., Dickinson, E., Inhibition of heat-induced aggregation of a β-lactoglobulin-stabilized emulsion by very small additions of casein. Colloids and Surfaces B 39 (2004), 23–30.
102. Parkinson, E.L., Dickinson, E., Synergistic stabilization of heat-treated emulsions containing mixtures of milk proteins. International Dairy Journal 17 (2007), 95–103.
103. Parkinson, E.L., Ettelaie, R., Dickinson, E., Using self-consistent-field theory to understand enhanced steric stabilization by casein-like copolymers at low surface coverage in mixed protein layers. Biomacromolecules 6 (2005), 3018–3029.
104. Phillips, G.O., Giving nature a helping hand. Williams, P.A., Phillips, G.O., (eds.) Gums and stabilisers for the food industry — 14, 2008, Royal Society of Chemistry, Cambridge, UK, 3–26.
105. Phillips, G.O., International hydrocolloids forum — natural hydrocolloid emulsifiers. Foods & Food Ingredients Journal of Japan, 213(3 & 4), 2008.
106. Phillips, G.O., Wedlock, D.J., Williams, P.A., (eds.) Gums and stabilisers for the food industry — 4, 1988, Royal Society of Chemistry, Cambridge, UK, 507–522.
107. Piorkowski, D.T., McClements, D.J., Beverage emulsions: Recent developments in formulation, production and applications. Food Hydrocolloids 42 (2014), 5–41.
108. Prochaska, K., Kedziora, P., Le Thanh, J., Lewandowicz, G., Surface activity of commercial food grade modified starches. Colloids and Surfaces B 60 (2007), 187–194.
109. Qian, C., Decker, E.A., Xiao, H., McClements, D.J., Comparison of biopolymer emulsifier performance in formation and stabilization of orange oil-in-water emulsions. Journal of the American Oil Chemists’ Society 88 (2011), 47–55.
110. Qi, W., Fong, C., Lamport, D.T.A., Gum arabic glycoprotein is a twisted hairy rope — a new model based on o-galactosylhydroxyproline as the polysaccharide attachment site. Plant Physiology 96 (1991), 848–855.
111. Randall, R.C., Phillips, G.O., Williams, P.A., The role of the proteinaceous component on the emulsifying properties of gum arabic. Food Hydrocolloids 2 (1988), 131–140.
112. Ray, A.K., Bird, P.B., Iacobucci, G.A., Clark, B.C. Jr., Functionality of gum arabic: Fractionation, characterization and evaluation of gum fractions in citrus oil emulsions and model beverages. Food Hydrocolloids 9 (1995), 123–131.
113. Rayner, M., Marku, D., Eriksson, M., Sjöö M., Dejmek, P., Wahlgren, M., Biomass-based particles for the formulation of Pickering type emulsions in food and topical applications. Colloids and Surfaces A 458 (2014), 48–62.
114. Roman-Guerrero, A., Orozco-Villafuerte, J., Perez-Orozco, J.P., Cruz-Sosa, F., Jimenez-Alvarado, R., Vernon-Carter, E.J., Application and evaluation of mesquite gum and its fractions as interfacial film formers and emulsifiers of orange peel oil. Food Hydrocolloids 23 (2009), 708–713.
115. Rombouts, F.M., Thibault, J.-F., Feruloylated pectin substances from sugar beet pulp. Carbohydrate Research 154 (1986), 177–187.
116. Sanchez, C., Renard, D., Robert, P., Schmitt, C., Lefebvre, J., Structural and rheological properties of acacia gum dispersions. Food Hydrocolloids 16 (2002), 257–267.
117. Sanchez, C., Schmitt, C., Kolodziejczyk, E., Lapp, A., Gaillard, C., Renard, D., The acacia gum arabinogalactan fraction is a thin oblate ellipsoid. Biophysical Journal 94 (2008), 629–639.
118. Scheutjens, J.M.H.M., Fleer, G.J., Interaction between two adsorbed polymer layers. Macromolecules 18 (1985), 1882–1990.
119. Schmidt, U.S., Koch, L., Rentschler, C., Kurz, T., Endress, H.U., Schuchmann, H., Effect of molecular weight reduction, acetylation and esterification on the emulsification properties of citrus pectin. Food Biophysics 10 (2015), 217–227.
120. Schmidt, U.S., Schmidt, K., Kurz, T., Endress, H.U., Schuchmann, H.P., Pectins of different origin and their performance in forming and stabilizing oil-in-water-emulsions. Food Hydrocolloids 46 (2015), 59–66.
121. Schultz, M., Industry requirements for hydrocolloids in beverage emulsions. Williams, P.A., Phillips, G.O., (eds.) Gums and stabilisers for the food industry — 15, 2010, Royal Society of Chemistry, Cambridge, UK, 257–266.
122. Semenova, M.G., Dickinson, E., Biopolymers in food colloids: Thermodynamics and molecular interactions. 2010, Brill, Leiden.
123. Semenov, A.N., Shvets, A.A., Theory of colloid depletion stabilization by unattached and adsorbed polymers. Soft Matter 11 (2015), 8863–8878.
124. Siew, C.K., Williams, P.A., Role of protein and ferulic acid in the emulsification properties of sugar beet pectin. Journal of Agricultural and Food Chemistry 56 (2008), 4164–4171.
125. Siew, C.K., Williams, P.A., Cui, S.W., Wang, Q., Characterization of the surface-active components of sugar beet pectin and the hydrodynamic thickness of the adsorbed pectin layer. Journal of Agricultural and Food Chemistry 56 (2008), 8111–8120.
126. Song, X., Zhao, Q., Li, Z., Fu, D., Dong, Z., Effects of amylose content on the paste properties and emulsification of octenyl succinic starch esters. Starch/Stärke 65 (2013), 112–122.
127. Sun, L., Peng, C., Liu, H., Hu, Y., Influence of polymer structure on adsorption behaviour at solid–liquid interface by Monte Carlo simulation. Molecular Simulation 33 (2007), 989–997.
128. Sun, L., Peng, C., Liu, H., Hu, Y., Jiang, J., Analogy in the adsorption of random copolymers and homopolymers at solid–liquid interface: A Monte Carlo simulation study. Journal of Chemical Physics, 126, 2007, 094905.
129. Sun, W., Sun, D., Wei, Y., Liu, S., Zhang, S., Oil-in-water emulsions stabilized by hydrophobically modified hydroxyethyl cellulose: Adsorption and thickening effect. Journal of Colloid and Interface Science 311 (2007), 228–236.
130. Sweedman, M.C., Hasjim, J., Schäfer, C., Gilbert, R.G., Structures of octenyl succinylated starches: Effects on emulsions containing β-carotene. Carbohydrate Polymers 112 (2014), 85–93.
131. Sweedman, M.C., Tizzotti, M.J., Schäfer, C., Gilbert, R.G., Structure and physico-chemical properties of octenyl succinic anhydride modified starches: A review. Carbohydrate Polymers 92 (2013), 905–920.
132. Tan, C.-T., Beverage emulsions. Friberg, S.E., Larsson, K., Sjöblom, J., (eds.) Food emulsions, 4th ed., 2004, Marcel Dekker, New York, 485–524.
133. Tavernier, I., Wijaya, W., van der Meeren, P., Dewettinck, K., Patel, A.R., Food-grade particles for emulsion stabilization. Trends in Food Science & Technology 50 (2016), 159–174.
134. Tesch, S., Gerhards, C., Schubert, H., Stabilization of emulsions by OSA starches. Journal of Food Engineering 54 (2002), 167–174.
135. Tizzotti, M.J., Sweedman, M.C., Schaefer, C., Gilbert, R.G., The influence of macromolecular architecture on the critical aggregation concentration of large amphiphilic starch derivatives. Food Hydrocolloids 31 (2013), 365–374.
136. Voragen, A.G.J., Pilnik, W., Thibault, J.-F., Axelos, M.A.V., Renard, C.M.G.C., Pectins. Stephen, A.M., (eds.) Food polysaccharides and their applications, 1995, Marcel Dekker, New York, 287–339.
137. Walstra, P., Physical chemistry of foods. 2003, Marcel Dekker, New York.
138. Walstra, P., Smulders, P.E.A., Emulsion formation. Binks, B.P., (eds.) Modern aspects of emulsion science, 1998, Royal Society of Chemistry, Cambridge, UK, 56–99.
139. Wijmans, C.M., Leermakers, F.A.M., Fleer, G.J., Multiblock copolymers and colloidal stability. Journal of Colloid and Interface Science 167 (1994), 124–134.
140. Williams, P.A., Phillips, G.O., Gum arabic. Phillips, G.O., Williams, P.A., (eds.) Handbook of hydrocolloids, 2nd ed., 2009, Woodhead, Cambridge, UK, 252–273.
141. Williams, P.A., Phillips, G.O., Stephen, A.M., Spectroscopic and molecular comparisons of three fractions from Acacia Senegal gum. Food Hydrocolloids 4 (1990), 305–311.
142. Williams, P.A., Phillips, G.O., Stephen, A.M., Churms, S.C., Gums and mucilages. Stephen, A.M., Phillips, G.O., Williams, P.A., (eds.) Food polysaccharides and their applications, 2nd ed., 2006, CRC/Taylor & Francis, Boca Raton, FL, 455–496.
143. Williams, P.A., Sayers, C., Viebke, C., Senan, C., Mazoyer, J., Boulenguer, P., Elucidation of the emulsification properties of sugar beet pectin. Journal of Agricultural and Food Chemistry 53 (2005), 3592–3597.
144. Yadav, M.P., Cooke, P., Johnston, D.B., Hicks, K.B., Effect of protein-rich components on the emulsifying properties of corn fibre gum. Cereal Chemistry 87 (2010), 89–94.
145. Yadav, M.P., Igartuburu, J.M., Yan, Y., Nothnagel, E.A., Chemical investigation of the structural basis of the emulsifying activity of gum arabic. Food Hydrocolloids 21 (2007), 297–308.