Surface properties and emulsification activity of galactomannans
- Auteur
- NISSIM GARTI; REICHMAN, D
Hebrew univ. Jerusalem, school applied sci. technology, Casali inst. applied chemistry, 91904 Jerusalem, Israel - Source
Food hydrocolloids. 1994, Vol 8, Num 2, pp 155-173 ; ref : 29 ref
- CODEN
- FOHYES
- ISSN
- 0268-005X
- Domaine scientifique
- Food science technology
- Editeur
- Elsevier, Oxford
- Pays de publication
- United Kingdom
- Type de document
- Article
- Langue
- English
- Mot clé (fr)
- Activité superficielle Additif alimentaire Emulsifiant Emulsion Galactomannane Gomme Guar Microstructure Polyoside Protéine Stabilisation Tension interfaciale Tension superficielle Propriété fonctionnelle
- Mot clé (en)
- Surface activity Food additive Emulsifier Emulsion Galactomannan Guar gum Microstructure Polysaccharide Proteins Stabilization Interface tension Surface tension
- Mot clé (es)
- Actividad superficial Aditivo alimentario Emulsionador Emulsión Galactómanano Goma Guar Microestructura Poliósido Proteína Estabilización Tensión interfacial Tensión superficial
- Classification
- Pascal
- 002 Sciences biologiques et medicales / 002A Sciences biologiques fondamentales et appliquees. Psychologie / 002A35 Industries agroalimentaires / 002A35A Généralités / 002A35A08 Additifs alimentaires
- Discipline
- Agrifood industries
- Provenance
- Inist-CNRS
- Base de données
- PASCAL
- Identifiant INIST
- 4175153
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/S0268-005X(09)80041-6 
https://dx.doi.org/10.1016/S0268-005X(09)80041-6
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