Application and evaluation of mesquite gum and its fractions as interfacial film formers and emulsifiers of orange peel-oil-Reference-Cited by-同舟云学术

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Application and evaluation of mesquite gum and its fractions as interfacial film formers and emulsifiers of orange peel-oil

Published:2009-05 Issue:3 Volume:23 Page:708-713
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Román-Guerrero A.,Orozco-Villafuerte J.,Pérez-Orozco J.P.,Cruz-Sosa F.,Jiménez-Alvarado R.,Vernon-Carter E.J.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference26 articles.

1. Gum exudates from the genus Prosopis;Anderson;The International Tree Crops Journal,1982

2. Protein-stabilized emulsions;Dickinson;Journal of Food Engineering,1994

3. Hydrocolloids at interfaces and the influence on the properties of dispersed systems;Dickinson;Food Hydrocolloids,2003

4. Colorimetric method for determination of sugars and related substances;Dubois;Analytical Chemistry,1956

5. Emulsification properties of hydrocolloids;Garti;Polymers for Advanced Technologies,2001

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