Article ID Journal Published Year Pages File Type
10278054 Journal of Food Engineering 2012 8 Pages PDF
Abstract
► 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.
Keywords
Related Topics
Physical Sciences and Engineering Chemical Engineering Chemical Engineering (General)
Preview
Rheological behavior and stability of d-limonene emulsions made by a novel hydrocolloid (Angum gum) compared with Arabic gum
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