Application of single and binary mixtures of novel seed hydrocolloids for stabilization of O/W emulsions compared with commercialized emulsifying agents-Reference-Cited by-同舟云学术

Application of single and binary mixtures of novel seed hydrocolloids for stabilization of O/W emulsions compared with commercialized emulsifying agents

Published:2022-05-05 Issue:8 Volume:19 Page:3673-3685
ISSN:1735-207X
Container-title:Journal of the Iranian Chemical Society
language:en
Short-container-title:J IRAN CHEM SOC

Author:

Keisandokht Shima,Orsat Valérie,Karboune Salwa,Loganathan Bhalamurugan Gatamaneni

Funder

Natural Sciences and Engineering Research Council of Canada

Publisher

Springer Science and Business Media LLC

Subject

General Chemistry

Link

https://link.springer.com/content/pdf/10.1007/s13738-022-02563-2.pdf

Reference25 articles.

1. D.J. McClements, Comments on viscosity enhancement and depletion flocculation by polysaccharides. Food Hydrocoll. (2000). https://doi.org/10.1016/S0268-005X(99)00065-X

2. S. Naji-Tabasi, S.M.A. Razavi, New studies on basil (Ocimum bacilicum L.) seed gum: part II—Emulsifying and foaming characterization. Carbohyd. Polym. (2016). https://doi.org/10.1016/j.carbpol.2016.04.088

3. E. Dickinson, Hydrocolloids at interfaces and the influence on the properties of dispersed systems. Food Hydrocoll. (2003). https://doi.org/10.1016/S0268-005X(01)00120-5

4. E. Dickinson, Hydrocolloids and emulsion stability, in Handbook of hydrocolloids. ed. by G.O. Phillips, P.A. Williams (Woodhead Publishing, Sawston, 2009), pp. 23–49

5. D.J. McClements, Food emulsions : principles, practices, and techniques (CRC Press, Boca Raton, 2016)

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