Study of emulsions stabilized with Phaseolus vulgaris or Phaseolus coccineus with the addition of Arabic gum, locust bean gum and xanthan gum
- 31 December 2006
- journal article
- Published by Elsevier BV in Food Hydrocolloids
- Vol. 20 (8), 1141-1152
- https://doi.org/10.1016/j.foodhyd.2005.12.008
Abstract
No abstract availableKeywords
This publication has 55 references indexed in Scilit:
- Study of emulsions stabilized with Phaseolus vulgaris or Phaseolus coccineus with the addition of Arabic gum, locust bean gum and xanthan gumFood Hydrocolloids, 2006
- Effect of medium molecular weight xanthan gum in rheology and stability of oil‐in‐water emulsion stabilized with legume proteinsJournal of the Science of Food and Agriculture, 2005
- Influence of Polysaccharides on the Rate of Coalescence in Oil-in-Water Emulsions Formed with Highly Hydrolyzed Whey ProteinsJournal of Agricultural and Food Chemistry, 2004
- Evaluation of the emulsifying properties of cottonseed protein isolatesFood Hydrocolloids, 2003
- LINEAR AND NONLINEAR VISCOELASTIC BEHAVIOR OF OIL‐IN‐WATER EMULSIONS STABILIZED WITH POLYSACCHARIDESJournal of Texture Studies, 2002
- Dry Bean Protein FunctionalityCritical Reviews in Biotechnology, 2002
- Effect of wet extraction methods on the emulsifying and foaming properties of lupin seed protein isolates (Lupinus albus ssp. Graecus)Food Hydrocolloids, 1997
- Synergistic interaction between xanthan and tara-bean gumCarbohydrate Polymers, 1991
- Effect of Xanthan Gum Upon the Rheology and Stability of Oil‐Water EmulsionsJournal of Food Science, 1984
- Order-disorder transition for a bacterial polysaccharide in solution. A role for polysaccharide conformation in recognition between Xanthomonas pathogen and its plant hostJournal of Molecular Biology, 1977