Rheological behaviour in the interaction of lecithin and guar gum for oil-in-water emulsions
The effects of guar gum and lecithin concentrations (1, 0.75, and 0.5%wt) on the stability of oil in water emulsion were investigated. All emulsions can be stabilized at the studied concentrations of stabilizers. The samples tested by steady shear flow and dynamic viscoelasticity tests were carried...
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| Principais autores: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Czech Academy of Agricultural Sciences
2018-02-01
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| coleção: | Czech Journal of Food Sciences |
| Assuntos: | |
| Acesso em linha: | https://cjfs.agriculturejournals.cz/artkey/cjf-201801-0011_rheological-behaviour-in-the-interaction-of-lecithin-and-guar-gum-for-oil-in-water-emulsions.php |
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