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

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

117

Citations

30

References

2009

Year

Veljko Krstonošić, Ljubica Dokić, P. Dokić, Tamara Dapčević Hadnađev

Food Hydrocolloids

Food ChemistryFood ColloidChemical EngineeringEngineeringPolymer ScienceEmulsionSorbitan MonooleateFood EngineeringFood ProcessingXanthan GumPolymer ChemistryCorn Oil-in-water EmulsionsHealth Sciences

References

	Year	Citations

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