Rheological Properties and Emulsifying Activity of Gum Karaya (Sterculia Urens) in Aqueous System and Oil in Water Emulsion: Heat Treatment and Microwave Modification-Reference-Cited by-同舟云学术

Rheological Properties and Emulsifying Activity of Gum Karaya (Sterculia Urens) in Aqueous System and Oil in Water Emulsion: Heat Treatment and Microwave Modification

Published:2015-06-17 Issue:3 Volume:19 Page:662-679
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Shekarforoush Elhamalsadat,Mirhosseini Hamed,Amid Bahareh Tabatabaee,Ghazali Hasanah,Muhammad Kharidah,Sarker Md Zaidul Islam,Paykary Maryam

Publisher

Informa UK Limited

Subject

Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/10942912.2015.1038836

Reference54 articles.

1. Applications of Natural Polymer Gum Arabic: A Review

2. Hydrocolloid Applications

3. Optimisation of aqueous extraction of gum from durian (Durio zibethinus) seed: A potential, low cost source of hydrocolloid

4. Modified gums: Approaches and applications in drug delivery

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