Rhamnolipid as a unique emulsifier to stabilize sesame oil‐in‐water beverage emulsions formed by ultrasound‐induced cavitation: Optimizing the formulation and physical properties-Reference-Cited by-同舟云学术

Rhamnolipid as a unique emulsifier to stabilize sesame oil‐in‐water beverage emulsions formed by ultrasound‐induced cavitation: Optimizing the formulation and physical properties

Published:2020-08-06 Issue:10 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Abbasi Habib¹^ORCID,Karimi Safoora¹,Gharibzahedi Seyed Mohammad Taghi²^ORCID

Affiliation:

1. Department of Chemical Engineering Jundi‐Shapur University of Technology Dezful Iran

2. Young Researchers and Elites Club, Lahijan Branch Islamic Azad University Lahijan Iran

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14810

Reference37 articles.

1. Biosurfactant-producing bacterium, Pseudomonas aeruginosa MA01 isolated from spoiled apples: Physicochemical and structural characteristics of isolated biosurfactant

2. Formation and stabilization of nanoemulsions using biosurfactants: Rhamnolipids

3. Factors affecting the emulsifying and rheological properties of gum acacia in beverage emulsions

4. Impact of Weighting Agents and Sucrose on Gravitational Separation of Beverage Emulsions

5. Microbial production of rhamnolipids: opportunities, challenges and strategies

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