Impact of chemical composition of xanthan and acacia gums on the emulsification and stability of oil-in-water emulsions - Archive ouverte HAL Accéder directement au contenu
Article Dans Une Revue Food Hydrocolloids Année : 2012

Impact of chemical composition of xanthan and acacia gums on the emulsification and stability of oil-in-water emulsions

Fichier non déposé

Dates et versions

hal-02163342 , version 1 (24-06-2019)

Identifiants

Citer

Severine Desplanques, Frédéric F. Renou, Michel Grisel, Catherine Malhiac. Impact of chemical composition of xanthan and acacia gums on the emulsification and stability of oil-in-water emulsions. Food Hydrocolloids, 2012, 27 (2), pp.401-410. ⟨10.1016/j.foodhyd.2011.10.015⟩. ⟨hal-02163342⟩
25 Consultations
0 Téléchargements

Altmetric

Partager

Gmail Facebook X LinkedIn More