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Hydrocolloids acting as emulsifying agents - How do they do it?

Article ID Journal Published Year Pages File Type
6986080 Food Hydrocolloids 2018 13 Pages PDF
Keywords
Acacia gumEmulsifying agentSteric stabilizationOSA starchSugar beet pectinPolysaccharide
Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
Preview
Hydrocolloids acting as emulsifying agents - How do they do it?
Authors
Eric Dickinson,
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Journal
Food Hydrocolloids
Journal: Food Hydrocolloids
Related Categories
Acacia gum
Emulsifying agent
Steric stabilization
OSA starch
Sugar beet pectin
Polysaccharide
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Filtration and Separation
Fluid Flow and Transfer Processes
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