Rheological behavior and stability of d-limonene emulsions made by a novel hydrocolloid (Angum gum) compared with Arabic gum

► Angum gum can have potentials in the emulsification and encapsulation of food flavors and oils. ► The stability and viscosity of emulsions made with Angum gum were higher than Arabic gum. ► Angum gum-emulsions' behavior was following the Herschel-Bulkly model. ► Flavor level was not important statistically in emulsion stability.