Effects of xanthan gum on physicochemical properties and stability of corn oil-in-water emulsions stabilized by polyoxyethylene (20) sorbitan monooleate-Reference-Cited by-同舟云学术

Effects of xanthan gum on physicochemical properties and stability of corn oil-in-water emulsions stabilized by polyoxyethylene (20) sorbitan monooleate

Published:2009-12 Issue:8 Volume:23 Page:2212-2218
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Krstonošić Veljko,Dokić Ljubica,Dokić Petar,Dapčević Tamara

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference32 articles.

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5. Friberg, S. E. (1997). A few common sense observations on emulsion stability. In Proceedings of the second world congress on emulsions, Vol. 4 (pp. 43–64). Bordeaux, France.

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