Comparison of emulsifying properties of food-grade polysaccharides in oil-in-water emulsions: Gum arabic, beet pectin, and corn fiber gum

Title
Comparison of emulsifying properties of food-grade polysaccharides in oil-in-water emulsions: Gum arabic, beet pectin, and corn fiber gum
Authors
Keywords
Polysaccharides, Corn fiber gum, Beet pectin, Emulsions, Stability
Journal
FOOD HYDROCOLLOIDS
Volume 66, Issue -, Pages 144-153
Publisher
Elsevier BV
Online
2016-12-21
DOI
10.1016/j.foodhyd.2016.12.019

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