Comparison of emulsifying properties of food-grade polysaccharides in oil-in-water emulsions: Gum arabic, beet pectin, and corn fiber gum
- 1 May 2017
- journal article
- Published by Elsevier BV in Food Hydrocolloids
- Vol. 66, 144-153
- https://doi.org/10.1016/j.foodhyd.2016.12.019
Abstract
No abstract availableFunding Information
- Cooperative State Research, Extension, Education Service, USDA, Massachusetts Agricultural Experiment Station (MAS00491)
- USDA, NRI (2013-03795)
- DSM
- Chinese Scholarship Council
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