Concentrated O/W emulsions formulated by binary and ternary mixtures of sodium caseinate, xanthan and guar gums: rheological properties, microstructure, and stability
Khadije Abdolmaleki, Leyla Alizadeh, Seyede Marzieh Hosseini, Kooshan Nayebzadeh
Topics & Concepts
Guar gumXanthan gumEmulsionRheologyTernary operationMicrostructureChemistryChemical engineeringSodium CaseinateChromatographyMaterials scienceFood scienceComposite materialOrganic chemistryCrystallographyProgramming languageComputer scienceEngineeringFood Chemistry and Fat AnalysisProteins in Food SystemsPolysaccharides Composition and Applications