Interfacial rheology, emulsifying property and emulsion stability of glyceryl monooleate-modified corn fiber gum

Published 2020 View Full Article

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Title
Interfacial rheology, emulsifying property and emulsion stability of glyceryl monooleate-modified corn fiber gum
Authors
Keywords
Polysaccharide emulsifier, Interfacial viscoelasticity, Emulsion stability, Interfacial shear rheology, Quartz crystal microbalance with dissipation monitoring
Journal
FOOD CHEMISTRY
Volume -, Issue -, Pages 128416
Publisher
Elsevier BV
Online
2020-10-20
DOI
10.1016/j.foodchem.2020.128416

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