Hydrocolloids as emulsifiers and emulsion stabilizers
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference104 articles.
1. High-pressure induced rheological changes of low methoxyl pectin + micellar casein mixtures;Abbasi;Journal of Agricultural and Food Chemistry,2002
2. Gelation of ι-carrageenan and micellar casein mixtures under high hydrostatic pressure;Abbasi;Journal of Agricultural and Food Chemistry,2004
3. Whey protein–maltodextrin conjugates as emulsifying agents: an alternative to gum arabic;Akhtar;Food Hydrocolloids,2007
4. Emulsion stabilizing properties of depolymerized pectin;Akhtar;Food Hydrocolloids,2002
5. Emulsions stabilized solely by colloidal particles;Aveyard;Advances in Colloid and Interface Science,2003
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