Physicochemical properties and stability of oil-in-water emulsions stabilized by soy protein isolate and xanthan gum
Veljko Krstonošić, Nebojša Pavlović, Ivana Nikolić, Jovana Milutinov, Dejan Ćirin
Topics & Concepts
CreamingThixotropyRheologyEmulsionSoy proteinXanthan gumChemistryParticle sizeApparent viscosityChemical engineeringSauter mean diameterChromatographyDynamic modulusMaterials scienceDynamic mechanical analysisFood scienceComposite materialOrganic chemistryThermodynamicsPhysical chemistryNozzleEngineeringPhysicsPolymerProteins in Food SystemsPolysaccharides Composition and ApplicationsPickering emulsions and particle stabilization