Rheological behaviour in the interaction of lecithin and guar gum for oil-in-water emulsions

Rheological behaviour in the interaction of lecithin and guar gum for oil-in-water emulsions

The effects of guar gum and lecithin concentrations (1, 0.75, and 0.5%wt) on the stability of oil in water emulsion were investigated. All emulsions can be stabilized at the studied concentrations of stabilizers. The samples tested by steady shear flow and dynamic viscoelasticity tests were carried...

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Bibliographic Details
Main Authors: Somaris QUINTANA-MARTINEZ, Aldair MORALES-CANO, Luis GARCÍA-ZAPATEIRO
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2018-02-01
Series:Czech Journal of Food Sciences
Subjects:
carreau model
guar gum
lecithin
oil-in-water emulsion
rheology
shear thinning
viscoelasticity
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-201801-0011_rheological-behaviour-in-the-interaction-of-lecithin-and-guar-gum-for-oil-in-water-emulsions.php

Internet

https://cjfs.agriculturejournals.cz/artkey/cjf-201801-0011_rheological-behaviour-in-the-interaction-of-lecithin-and-guar-gum-for-oil-in-water-emulsions.php

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