2009•Food Science and BiotechnologyRequires access

Influence of Xanthan, Emulsification Temperature, and Environmental Stresses on the Preparation of Water-in-Corn Oil Emulsions Droplets Coated by Polyglycerol Polyricinoleate

Jeonghee Surh

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Key concepts: Emulsion, Aqueous two-phase system, Chemical engineering, Xanthan gum, Viscosity, Oil droplet, Aqueous solution, Homogenization (climate)

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Influence of Xanthan, Emulsification Temperature, and Environmental Stresses on the Preparation of Water-in-Corn Oil Emulsions Droplets Coated by Polyglycerol Polyricinoleate — Research Paper | ScholarLens