Ultrasonication of mayonnaise formulated with xanthan and guar gums: Rheological modeling, effects on optical properties and emulsion stability

Author:

Kumar Yogesh,Roy SoumenORCID,Devra Ariha,Dhiman Atul,Prabhakar Pramod K.ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference65 articles.

1. Electrostatic interaction between proteins and polysaccharides: Physicochemical aspects and applications in emulsion stabilization;Albano;Food Reviews International,2019

2. Preparation of mayonnaise from extracted plant protein isolates of chickpea, broad bean and lupin flour: Chemical, physiochemical, nutritional and therapeutic properties;Alu’datt;Journal of Food Science & Technology,2017

3. Development of low fat mayonnaise containing different types and levels of hydrocolloid gum Sensory optimization of low fat mayonnaise (different oils and gums);Amin;Journal of Agroalimentary Processes and Technologies,2014

4. Ultrasound emulsification - an overview;Canselier;Journal of Dispersion Science and Technology,2002

5. Viscosity of guar gum and xanthan/guar gum mixture solutions;Casas;Journal of the Science of Food and Agriculture,2000

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