Influence of Biopolymer Emulsifier Type on Formation and Stability of Rice Bran Oil-in-Water Emulsions: Whey Protein, Gum Arabic, and Modified Starch

Hydrocolloids with emulsifying capacity. Part 1 – Emulsifying properties and interfacial characteristics of conventional (Acacia senegal (L.) Willd. var. senegal) and matured (Acacia (sen) SUPER GUM™) Acacia senegal

(2009) Oscar Castellani et al.   FOOD HYDROCOLLOIDS

Adsorption of Gum Arabic, Egg White Protein, and Their Mixtures at the Oil−Water Interface in Limonene Oil-in-Water Emulsions

(2009) Shashi R. Padala et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Sucrose Fatty Acid Esters on Emulsion Stability at Chilled Temperatures of Oil-in-water Emulsion

(2009) Satoshi Arima et al.   JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI

Molecular associations in acacia gums

(2009) Saphwan Al-Assaf et al.   STRUCTURAL CHEMISTRY

Encapsulation of Flavors in Emulsions for Beverages

(2008) Peter S. Given   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Effect of glycerol and vegetable oil on physicochemical properties of Arabic gum-based beverage emulsion

(2008) Hamed Mirhosseini et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Re-coalescence of emulsion droplets during high-energy emulsification

(2007) Seid Mahdi Jafari et al.   FOOD HYDROCOLLOIDS

Comparison of sugar beet pectin, soybean soluble polysaccharide, and gum arabic as food emulsifiers. 1. Effect of concentration, pH, and salts on the emulsifying properties

(2007) Makoto Nakauma et al.   FOOD HYDROCOLLOIDS