Influence of the ratio of amphiphilic copolymers used as emulsifiers on the microstructure, physical stability and rheology of α-pinene emulsions stabilized with gellan gum

Author:

García Mª Carmen,Alfaro Mª Carmen,Muñoz José

Funder

Spanish Ministerio de Economia y Competitividad and the European Commission

Publisher

Elsevier BV

Subject

Colloid and Surface Chemistry,Physical and Theoretical Chemistry,Surfaces and Interfaces,General Medicine,Biotechnology

Reference36 articles.

1. Colloidal aspects of milk: a case study;Dickinson,1982

2. Food Emulsions;Larsson,2004

3. Food Emulsions: Principles, Practice, and Techniques;McClements,2005

4. Emulsion stability-kinetics of flocculation and coalescence;Borwankar;J. Colloid Interface Sci.,1992

5. Competitive adsorption between proteins and small-molecule surfactants in food emulsions;Dickinson,1989

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