Utilization of xanthan to stabilize water in water emulsions and modulate their viscosity

Viscosity and Morphology of Water-in-Water Emulsions: The Effect of Different Biopolymer Stabilizers

(2020) Lingsam Tea et al.   MACROMOLECULES

Assessment of the stability of water in water emulsions using analytical centrifugation

(2020) Lingsam Tea et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Stabilization of Water-In-Water Emulsions by Linear Homo-Polyelectrolytes

(2019) Lingsam Tea et al.   LANGMUIR

Application of xanthan gum as polysaccharide in tissue engineering: A review

(2018) Anuj Kumar et al.   CARBOHYDRATE POLYMERS

Particle-based stabilization of water-in-water emulsions containing mixed biopolymers

(2018) Eric Dickinson   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Particle stabilized water in water emulsions

(2017) Taco Nicolai et al.   FOOD HYDROCOLLOIDS

Water-in-water (W/W) emulsions

(2016) Jordi Esquena   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Influence of the Protein Particle Morphology and Partitioning on the Behavior of Particle-Stabilized Water-in-Water Emulsions

(2016) Alberto Gonzalez-Jordan et al.   LANGMUIR

Influence of xanthan gum on oil-in-water emulsion characteristics stabilized by OSA starch

(2015) Veljko Krstonošić et al.   FOOD HYDROCOLLOIDS

Impact of fine structure of galactomannans on their interactions with xanthan: Two co-existing mechanisms to explain the synergy

(2015) Michel Grisel et al.   FOOD HYDROCOLLOIDS

Xanthan gum: A versatile biopolymer for biomedical and technological applications

(2015) Denise F. S. Petri   JOURNAL OF APPLIED POLYMER SCIENCE

Effect of xanthan structure on its interaction with locust bean gum: Toward prediction of rheological properties

(2013) Frédéric Renou et al.   FOOD HYDROCOLLOIDS

Stabilization of Water-in-Water Emulsions by Addition of Protein Particles

(2013) Bach T. Nguyen et al.   LANGMUIR

A novel rheo-optical device for studying complex fluids in a double shear plate geometry

(2013) Jean-Baptiste Boitte et al.   REVIEW OF SCIENTIFIC INSTRUMENTS

Influence of xanthan gum on physical characteristics of sodium caseinate solutions and emulsions

(2012) Zhao Long et al.   FOOD HYDROCOLLOIDS

Particles Trapped at the Droplet Interface in Water-in-Water Emulsions

(2012) Gireeshkumar Balakrishnan et al.   LANGMUIR

Rheology of xanthan solutions as a function of temperature, concentration and ionic strength

(2010) Emilie Choppe et al.   CARBOHYDRATE POLYMERS

Mixed biopolymer aqueous solutions – phase behaviour and rheology

(2009) William J. Frith   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Effects of xanthan gum on physicochemical properties and stability of corn oil-in-water emulsions stabilized by polyoxyethylene (20) sorbitan monooleate

(2009) Veljko Krstonošić et al.   FOOD HYDROCOLLOIDS