Depletion Flocculation of Beverage Emulsions by Gum Arabic and Modified Starch
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2001.tb16129.x/fullpdf
Reference31 articles.
1. Studies on uronic acid materials
2. On the film-forming and emulsion-stabilizing properties of gum arabic: dilution and flocculation aspects
3. HYDROCOLLOIDS AS EMULSIFYING AGENTS FOR OIL-IN-WATER EMULSIONS
4. M. Glicksman, Gumarabic, and M Glicksman, 1983 . In: Food hydrocolloids . Boca Raton, Fla.: CRC Press. p7 -30 .
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