Physical stability, flow properties and droplets characteristics of Balangu(Lallemantia royleana) seed gum / whey protein stabilized submicron emulsions

Effect of xanthan gum on physicochemical properties of whey protein isolate stabilized oil-in-water emulsions

Changhui Sun, Sundaram Gunasekaran, Mark P. Richards · Food Hydrocolloids · 2006 · 320 citations

Agriculture, Food Science, Nutritional Sciences +16

Effects of protein concentration and oil-phase volume fraction on the stability and rheology of menhaden oil-in-water emulsions stabilized by whey protein isolate with xanthan gum

Changhui Sun, Sundaram Gunasekaran · Food Hydrocolloids · 2007 · 319 citations

Agriculture, Chemical Engineering, Food Science +17

Response surface methodology for optimization of extraction yield, viscosity, hue and emulsion stability of mucilage extracted from Lepidium perfoliatum seeds

Arash Koocheki, Ali R. Taherian, Seyed Mohammad Ali Razavi et al. · Food Hydrocolloids · 2009 · 294 citations

Agriculture, Food Science, Pharmaceutical Analysis +15

Effect of Arabic gum, xanthan gum and orange oil contents on ζ-potential, conductivity, stability, size index and pH of orange beverage emulsion

Hamed Mirhosseini, Chin Ping Tan, Nazimah Hamid et al. · Colloids and Surfaces A Physicochemical and Engineering Aspects · 2007 · 272 citations

Agriculture, Food Science, Food Analysis +11

Rheological properties of mucilage extracted from Alyssum homolocarpum seed as a new source of thickening agent

Arash Koocheki, Seyed Ali Mortazavi, Fakhri Shahidi et al. · Journal of Food Engineering · 2008 · 221 citations

Agriculture, Food Science, Biomaterials +8