Impact of polysaccharide molecular characteristics on viscosity enhancement and depletion flocculation

Published 2017 View Full Article

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Title
Impact of polysaccharide molecular characteristics on viscosity enhancement and depletion flocculation
Authors
Keywords
Gum arabic, Corn fiber gum, Beet pectin, Natural emulsifiers, Molecular characteristics
Journal
JOURNAL OF FOOD ENGINEERING
Volume 207, Issue -, Pages 35-45
Publisher
Elsevier BV
Online
2017-03-22
DOI
10.1016/j.jfoodeng.2017.03.021

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