Comparison of sugar beet pectin, soybean soluble polysaccharide, and gum arabic as food emulsifiers. 1. Effect of concentration, pH, and salts on the emulsifying properties
Makoto Nakauma, Takahiro Funami, Sakie Noda, Sayaka Ishihara, Saphwan Al-Assaf, Katsuyoshi Nishinari, Glyn O. PhillipsVolume:
22
Year:
2008
Language:
english
Pages:
14
DOI:
10.1016/j.foodhyd.2007.09.004
File:
PDF, 290 KB
english, 2008