A comparative study on the rheological properties of concentrated xanthan gum in combination with gum arabic or gum arabic-based emulsion
-
Published:2024-04
Issue:
Volume:265
Page:131159
-
ISSN:0141-8130
-
Container-title:International Journal of Biological Macromolecules
-
language:en
-
Short-container-title:International Journal of Biological Macromolecules
Reference31 articles.
1. Hydrocolloids at interfaces and the influence on the properties of dispersed systems;Dickinson;Food Hydrocoll.,2003
2. Primary structure of gum arabic and its dynamics at oil/water interface;Isobe;Carbohydr. Polym.,2020
3. Effect of arabic gum, xanthan gum and orange oil contents on ζ-potential, conductivity, stability, size index and pH of orange beverage emulsion;Mirhosseini;Colloids Surf. A Physicochem. Eng. Asp.,2008
4. Modeling the relationship between the main emulsion components and stability, viscosity, fluid behavior, ζ-potential, and electrophoretic mobility of orange beverage emulsion using response surface methodology;Mirhosseini;J. Agric. Food Chem.,2007
5. Influence of xanthan gum on oil-in-water emulsion characteristics stabilized by OSA starch;Krstonošić;Food Hydrocoll.,2015
Cited by
2 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献