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Comparison of emulsifying properties of food-grade polysaccharides in oil-in-water emulsions: Gum arabic, beet pectin, and corn fiber gum

  • Published:2017-05 Issue: Volume:66 Page:144-153
  • ISSN:0268-005X
  • Container-title:Food Hydrocolloids
  • language:en
  • Short-container-title:Food Hydrocolloids

Author:

Bai Long,Huan Siqi,Li Zhiguo,McClements David JulianORCID

Funder

Cooperative State Research, Extension, Education Service, USDA, Massachusetts Agricultural Experiment Station

USDA, NRI

DSM

Chinese Scholarship Council

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference64 articles.

1. Fabrication of oil-in-water nanoemulsions by dual-channel microfluidization using natural emulsifiers: Saponins, phospholipids, proteins, and polysaccharides;Bai;Food Hydrocolloids,2016

2. Impact of polysaccharide molecular characteristics on viscosity enhancement and depletion flocculation;Bai;Carbohydrate Polymers,2017

3. Formation and stabilization of nanoemulsions using biosurfactants: Rhamnolipids;Bai;Journal of Colloid and Interface Science,2016

4. Fabrication of pectin-based nanoemulsions loaded with itraconazole for pharmaceutical application;Burapapadh;Carbohydrate Polymers,2010

5. Hydrocolloids with emulsifying capacity. Part 2-Adsorption properties at the n-hexadecane-Water interface;Castellani;Food Hydrocolloids,2010
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