A comparison of corn fiber gum, hydrophobically modified starch, gum arabic and soybean soluble polysaccharide: Interfacial dynamics, viscoelastic response at oil/water interfaces and emulsion stabilization mechanisms

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Title
A comparison of corn fiber gum, hydrophobically modified starch, gum arabic and soybean soluble polysaccharide: Interfacial dynamics, viscoelastic response at oil/water interfaces and emulsion stabilization mechanisms
Authors
Keywords
Interfacial rheology, Branched polysaccharide, Emulsification, Emulsion stability, Double wall-ring
Journal
FOOD HYDROCOLLOIDS
Volume 70, Issue -, Pages 329-344
Publisher
Elsevier BV
Online
2017-04-26
DOI
10.1016/j.foodhyd.2017.03.005

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