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

标题
Comparison of emulsifying properties of food-grade polysaccharides in oil-in-water emulsions: Gum arabic, beet pectin, and corn fiber gum
作者
关键词
Polysaccharides, Corn fiber gum, Beet pectin, Emulsions, Stability
出版物
FOOD HYDROCOLLOIDS
Volume 66, Issue -, Pages 144-153
出版商
Elsevier BV
发表日期
2016-12-21
DOI
10.1016/j.foodhyd.2016.12.019

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