Effect of fish gelatin and gum arabic interactions on concentrated emulsion large amplitude oscillatory shear behavior and tribological properties
Author:
Funder
USDA National Institute of Food and Agriculture
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference45 articles.
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3. Characterization of fish gelatin–gum Arabic complex coacervates as influenced by phase separation temperature;Anvari;International Journal of Biological Macromolecules,2015
4. Compositional characterization and rheological properties of anionic gum from Alyssum homolocarpum seeds;Anvari;Food Hydrocolloids,2016
5. Rheological characterization of coloured oil-in-water food emulsions with lutein and phycocyanin added to the oil and aqueous phases;Batista;Food Hydrocolloids,2006
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