Concentrated O/W emulsions formulated by binary and ternary mixtures of sodium caseinate, xanthan and guar gums: rheological properties, microstructure, and stability
| Autor: | Khadije Abdolmaleki, Leyla Alizadeh, Seyede Marzieh Hosseini, Kooshan Nayebzadeh |
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| Rok vydání: | 2020 |
| Předmět: |
0106 biological sciences
Guar gum Chemistry Guar 04 agricultural and veterinary sciences Dynamic mechanical analysis Microstructure 040401 food science 01 natural sciences Applied Microbiology and Biotechnology Article 0404 agricultural biotechnology Rheology 010608 biotechnology Emulsion medicine Ternary operation Xanthan gum Food Science Biotechnology medicine.drug Nuclear chemistry |
| Zdroj: | Food Sci Biotechnol |
| ISSN: | 2092-6456 1226-7708 |
| Popis: | The effects of xanthan gum (XG) (0, 0.3, 0.6 wt%), guar gum (GG) (0, 0.3, 0.6 wt%) and XG:GG mixtures (0.3–0.3, 0.3–0.6, 0.6–0.3 and 0.6–0.6 wt%) on the physical stability of sodium caseinate (CN) stabilized concentrated O/W emulsions (φoil = 0.6) were examined. The emulsion stability, microstructure, droplets size distribution, and rheological properties were evaluated. The findings showed that with increasing total gum concentration up to 0.6% droplets size and emulsion instability significantly decreased (p |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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