Concepedia

Influence of the welan gum biopolymer concentration on the rheological properties, droplet size distribution and physical stability of thyme oil/W emulsions

M. José Martín-Piñero, José Muñoz, M. Carmen Alfaro

International Journal of Biological Macromolecules · 2019 · 35 citations · 20 references

Open access

Concepts

EngineeringFood ScienceMaterials SciencePolymer ChemistryPolymer EngineeringRheologyEmulsion RheologyFood EmulsionsRheological Characterization Of SuspensionsRheology Of Colloidal SystemsBiopolymer MaterialsCharacterization Of Emulsion DropletsDroplet Size DistributionEmulsion Droplet Size DistributionPhysical Stability CriteriaPhysical Stability TestingRheological Properties

References

20

Rheological methods in food process engineering

M.A. Rao · Trends in Food Science & Technology · 1993 · 1.7K citations

Agriculture, Chemical Engineering, Food Science +11

Rheological methods in food process engineering

Ganesan Narsimhan · Journal of Food Engineering · 1994 · 573 citations

Agriculture, Chemical Engineering, Food Science +11

Optimization of nano-emulsions production by microfluidization

Seid Mahdi Jafari, Yinghe He, Bhesh Bhandari · European Food Research and Technology · 2006 · 324 citations

Engineering, Chemical Engineering, Colloid Science +11

Rheology of concentrated xanthan gum solutions: Steady shear flow behavior

Ki‐Won Song, Yong-Seok Kim, Gap-Shik Chang · Fibers and Polymers · 2006 · 287 citations

Engineering, Chemical Engineering, Food Science +13

The comparison of rheological properties of aqueous welan gum and xanthan gum solutions

Long Xu, Guiying Xu, Teng Liu et al. · Carbohydrate Polymers · 2012 · 231 citations

Agriculture, Food Science, Food Rheology +7