Assessment of soy soluble polysaccharide, gum arabic and OSA-Starch as emulsifiers for mayonnaise-like emulsions

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

Hydrocolloids as emulsifiers and emulsion stabilizers

Eric Dickinson · Food Hydrocolloids · 2008 · 1.3K citations

Agriculture, Chemical Engineering, Food Science +12

The role of the proteinaceous component on the emulsifying properties of gum arabic

R.C. Randall, G. O. Phillips, Peter A. Williams · Food Hydrocolloids · 1988 · 383 citations

Agriculture, Arabic, Food Science +13

Rheological, texture and sensory properties of low-fat mayonnaise with different fat mimetics

He Liu, Xingfeng Xu, Sh.D. GUO · LWT · 2007 · 334 citations

Agriculture, Food Science, Nutrition +16

Stabilization of emulsions by OSA starches

S. Tesch, Christian Gerhards, Helmar Schubert · Journal of Food Engineering · 2002 · 292 citations

Agriculture, Chemistry, Food Science +12