2009•Food HydrocolloidsRequires access

Effects of xanthan gum on physicochemical properties and stability of corn oil-in-water emulsions stabilized by polyoxyethylene (20) sorbitan monooleate

Veljko Krstonošić, Ljubica Dokić, P. Dokić, Tamara Dapčević Hadnađev

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Key concepts: Creaming, Xanthan gum, Emulsion, Rheology, Chemistry, Coalescence (physics), Flocculation, Shear thinning

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Effects of xanthan gum on physicochemical properties and stability of corn oil-in-water emulsions stabilized by polyoxyethylene (20) sorbitan monooleate — Research Paper | ScholarLens