Flow properties of o/w emulsions as affected by xanthan gum, guar gum and carboxymethyl cellulose interactions studied by a mixture regression modelling

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Title
Flow properties of o/w emulsions as affected by xanthan gum, guar gum and carboxymethyl cellulose interactions studied by a mixture regression modelling
Authors
Keywords
Xanthan gum, Guar gum, Carboxymethyl cellulose, Mixture design, Synergistic interaction, O/W emulsion flow properties
Journal
FOOD HYDROCOLLOIDS
Volume 53, Issue -, Pages 199-208
Publisher
Elsevier BV
Online
2015-05-14
DOI
10.1016/j.foodhyd.2015.04.032

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