Impact of chemical composition of xanthan and acacia gums on the emulsification and stability of oil-in-water emulsions
- Autor
- DESPLANQUES, Séverine1 ; RENOU, Frederic1 ; GRISEL, Michel1 ; MALHIAC, Catherine1
[1] University of Le Havre, URCOM, EA 3221, FR CNRS 3038, 25 rue Philippe Lebon, B.P. 540, 76058 Le Havre, France - Fuente
Food hydrocolloids. 2012, Vol 27, Num 2, pp 401-410, 10 p ; ref : 3/4 p
- CODEN
- FOHYES
- ISSN
- 0268-005X
- Campo Científico
- Food science technology
- Editor
- Elsevier, Oxford
- País de la publicación
- United Kingdom
- Tipo de documento
- Article
- Idioma
- English
- Palabra clave de autor
- Acacia gum Chemical composition Emulsion stability Rheology Xanthan gum
- Palabra clave (fr)
- Composition chimique Emulsification Emulsion eau huile Emulsion huile eau Gomme xanthane Propriété rhéologique Qualité Stabilité
- Palabra clave (in)
- Chemical composition Emulsification Water oil emulsion Oil water emulsion Xanthan gum Rheological properties Quality Stability
- Palabra clave (es)
- Composición química Emulsificación Emulsión agua aceite Emulsión aceite agua Goma xantan Propiedad reológica Calidad Estabilidad
- Clasificación
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A08 Food additives
- Disciplina
- Agrifood industries
- Procedencia
- Inist-CNRS
- Base de datos
- PASCAL
- Identificador INIST
- 26212313
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodhyd.2011.10.015 
https://dx.doi.org/10.1016/j.foodhyd.2011.10.015
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