Development of food emulsions containing an advanced performance xanthan gum by microfluidization technique
Gums are often used to increase the viscosity of the continuous phase of oil-in-water emulsions in order to reduce or inhibit some destabilization processes such as creaming. A new type of xanthan gum, advanced performance xanthan gum, which possesses improved rheological properties, has been used a...
| Publié dans: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 24(2018), 5 vom: 01. Juli, Seite 373-381 |
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| Auteur principal: | |
| Autres auteurs: | , , |
| Format: | Article en ligne |
| Langue: | English |
| Publié: |
2018
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| Accès à la collection: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Sujets: | Journal Article Food emulsions advanced performance gums physical stability rheology xanthan gum Egg Proteins Emulsions Polysaccharides, Bacterial TTV12P4NEE |
| Accès en ligne |
Volltext |