A comparison of corn fiber gum, hydrophobically modified starch, gum arabic and soybean soluble polysaccharide: Interfacial dynamics, viscoelastic response at oil/water interfaces and emulsion stabilization mechanisms

Food Hydrocolloids

Volumn 70, Issue , 2017, Pages 329-344

  Jin, Qiangwei ^a   Li, Xiaobei ^b   Cai, Zhixiang ^a   Zhang, Fei ^c   Yadav, Madhav P ^d   Zhang, Hongbin ^a  

^a SHANGHAI JIAO TONG UNIVERSITY   (China)

^b DUPONT COMPANY   (United States)

^c Firmenich Aromatics   (China)

^d EASTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Branched polysaccharide; Double wall ring; Emulsification; Emulsion stability; Interfacial rheology

Indexed keywords

ADHESIVES; ELASTICITY; EMULSIONS; PHASE INTERFACES; POLYELECTROLYTES; RHEOLOGY; SHEAR FLOW; SOYBEAN OIL; STARCH; VISCOELASTICITY;

BRANCHED POLYSACCHARIDE; CORN FIBER; DOUBLE WALL; DOUBLE WALL-RING; EMULSION STABILITY; GUM ARABIC; INTERFACIAL DYNAMICS; INTERFACIAL RHEOLOGY; MODIFIED STARCHES; WALL RINGS;

EMULSIFICATION;

EID: 85018644906     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2017.03.005     Document Type: Article

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