Effect of pH and xanthan gum on emulsifying property of ovalbumin stabilized oil-in water emulsions
Nanhai Xiao, He Wen, Yan Zhao, Yao Yao, Mingsheng Xu, Huaying Du, Na Wu, Yonggang Tu
Topics & Concepts
Xanthan gumEmulsionOvalbuminChemistryStabilizer (aeronautics)ViscosityZeta potentialEgg whiteTurbidityPolysaccharideGuar gumChemical engineeringAbsorption of waterChromatographyRheologyFood scienceMaterials scienceOrganic chemistryEngineeringImmune systemMechanical engineeringBiologyComposite materialGeologyNanoparticleImmunologyOceanographyProteins in Food SystemsPolysaccharides Composition and ApplicationsMicroencapsulation and Drying Processes