✦ LIBER ✦

Effects of protein concentration and oil-phase volume fraction on the stability and rheology of menhaden oil-in-water emulsions stabilized by whey protein isolate with xanthan gum

✍ Scribed by Changhui Sun; Sundaram Gunasekaran

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of xanthan gum on physicochemical

✍ Changhui Sun; Sundaram Gunasekaran; Mark P. Richards 📂 Article 📅 2007 🏛 Elsevier Science 🌐 English ⚖ 942 KB

Rheology and Oxidative Stability of Whey

✍ Changhui Sun; Sundaram Gunasekaran 📂 Article 📅 2010 🏛 Institute of Food Technologists 🌐 English ⚖ 690 KB

Effect of medium molecular weight xantha

✍ Evdoxia M Papalamprou; Eleousa A Makri; Vassilios D Kiosseoglou; Georgios I Doxa 📂 Article 📅 2005 🏛 John Wiley and Sons 🌐 English ⚖ 203 KB

STABILITY OF OIL-IN-WATER EMULSIONS. 2.

✍ J. C. ACTON; R. L. SAFFLE 📂 Article 📅 2008 🏛 Institute of Food Technologists 🌐 English ⚖ 346 KB

Influence of main emulsion components on

✍ Soleimanpour, Marjan; Koocheki, Arash; Kadkhodaee, Rassoul 📂 Article 📅 2013 🏛 Elsevier Science 🌐 English ⚖ 854 KB

Effects of xanthan gum on physicochemica

✍ Veljko Krstonošić; Ljubica Dokić; Petar Dokić; Tamara Dapčević 📂 Article 📅 2009 🏛 Elsevier Science 🌐 English ⚖ 414 KB