Ultrasonication of mayonnaise formulated with xanthan and guar gums: Rheological modeling, effects on optical properties and emulsion stability
Yogesh Kumar, S. K. Roy, Ariha Devra, Atul Dhiman, Pramod K. Prabhakar
Topics & Concepts
RheologyEmulsionGuar gumGuarXanthan gumSonicationChemistryFood scienceChemical engineeringMaterials sciencePolymer scienceChromatographyComposite materialOrganic chemistryEngineeringPolysaccharides Composition and ApplicationsProteins in Food SystemsPolysaccharides and Plant Cell Walls