Static stability of partially crystalline emulsions: Impacts of carrageenan and its blends with xanthan gum and/or guar gum
Hua Xu, Lan Yang, Pengkai Xie, Qinying Zhou, Yuhang Chen, Emad Karrar, Huifang Qi, Ruixue Lin, Yun Zhu, Jun Jin, Qingzhe Jin, Xingguo Wang
Topics & Concepts
Guar gumXanthan gumCreamingEmulsionRheologyChemistryParticle sizeChemical engineeringCarrageenanViscosityMaterials scienceFood scienceOrganic chemistryComposite materialPhysical chemistryEngineeringProteins in Food SystemsPolysaccharides Composition and ApplicationsMicroencapsulation and Drying Processes