Concepedia

β-Lactoglobulin, gum arabic, and xanthan gum for emulsifying sweet almond oil: Formulation and stabilization mechanisms of pharmaceutical emulsions

Eléonore Bouyer, Ghozlène Mekhloufi, Nicolas Huang, Véronique Rosilio, Florence Agnely

Colloids and Surfaces A Physicochemical and Engineering Aspects · 2013 · 64 citations · 56 references

Concepts

AgricultureFood SciencePharmaceuticsFood ChemistryFood EngineeringPharmaceutical FormulationEmulsion FormationEmulsion FormulationEmulsion RheologyFood EmulsificationFood EmulsionsEmulsification MechanismsEmulsionsLipid Emulsion FormulationsMultiphase EmulsionsPolysaccharide-stabilized EmulsionsProtein-based EmulsifiersStabilization By Gum ArabicStabilization Mechanisms

References

56

Hydrocolloids at interfaces and the influence on the properties of dispersed systems

Eric Dickinson · Food Hydrocolloids · 2002 · 1.9K citations

Engineering, Chemical Engineering, Materials Engineering +12

Food Polysaccharides and Their Applications

James N. BeMiller · Trends in Food Science & Technology · 1996 · 1.7K citations

Agriculture, Biochemistry, Food Science +14

Hydrocolloids as emulsifiers and emulsion stabilizers

Eric Dickinson · Food Hydrocolloids · 2008 · 1.3K citations

Agriculture, Chemical Engineering, Food Science +12

An introduction to food colloids

Choice Reviews Online · 1992 · 1K citations

Engineering, Chemical Engineering, Food Science +13

Structure of the extracellular polysaccharide from xanthomonas campestris

Per‐Erik Jansson, Lennart Kenne, Bengt Lindberg · Carbohydrate Research · 1975 · 808 citations

Life Sciences, Biochemistry, Microbiology +14