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Influence of NaCl on the oil/water interfacial and emulsifying properties of walnut protein-xanthan gum

Article ID Journal Published Year Pages File Type
4983677 Food Hydrocolloids 2017 8 Pages PDF
Keywords
NaClXanthan gum (XG)Emulsifying propertiesInterfacial properties
Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
Preview
Influence of NaCl on the oil/water interfacial and emulsifying properties of walnut protein-xanthan gum
Authors
Yunbing Tan, Xinlun Deng, Tongxun Liu, Bao Yang, Mouming Zhao, Qiangzhong Zhao,
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Journal
Food Hydrocolloids
Journal: Food Hydrocolloids
Related Categories
NaCl
Xanthan gum (XG)
Emulsifying properties
Interfacial properties
Bioengineering
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Colloid and Surface Chemistry
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Fluid Flow and Transfer Processes
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