Display options
Cite
Abdolmaleki K, Alizadeh L, Hosseini SM, et al. Concentrated O/W emulsions formulated by binary and ternary mixtures of sodium caseinate, xanthan and guar gums: rheological properties, microstructure, and stability. Food Sci Biotechnol. 2020;29(12):1685-1693doi: 10.1007/s10068-020-00836-1.
Abdolmaleki, K., Alizadeh, L., Hosseini, S. M., & Nayebzadeh, K. (2020). Concentrated O/W emulsions formulated by binary and ternary mixtures of sodium caseinate, xanthan and guar gums: rheological properties, microstructure, and stability. Food science and biotechnology, 29(12), 1685-1693. https://doi.org/10.1007/s10068-020-00836-1
Abdolmaleki, Khadije, et al. "Concentrated O/W emulsions formulated by binary and ternary mixtures of sodium caseinate, xanthan and guar gums: rheological properties, microstructure, and stability." Food science and biotechnology vol. 29,12 (2020): 1685-1693. doi: https://doi.org/10.1007/s10068-020-00836-1
Abdolmaleki K, Alizadeh L, Hosseini SM, Nayebzadeh K. Concentrated O/W emulsions formulated by binary and ternary mixtures of sodium caseinate, xanthan and guar gums: rheological properties, microstructure, and stability. Food Sci Biotechnol. 2020 Nov 18;29(12):1685-1693. doi: 10.1007/s10068-020-00836-1. eCollection 2020 Dec. PMID: 33282435; PMCID: PMC7708552.
Copy Download .nbib Format: NLM
Share it on

Food Sci Biotechnol. 2020 Nov 18;29(12):1685-1693. doi: 10.1007/s10068-020-00836-1. eCollection 2020 Dec.

Concentrated O/W emulsions formulated by binary and ternary mixtures of sodium caseinate, xanthan and guar gums: rheological properties, microstructure, and stability.

Food science and biotechnology

Khadije Abdolmaleki, Leyla Alizadeh, Seyede Marzieh Hosseini, Kooshan Nayebzadeh

Affiliations

  1. Research Center of Oils and Fats, Kermanshah University of Medical Sciences, Kermanshah, Iran.
  2. Department of Food Science and Technology, School of Nutritional Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran.
  3. Department of Food Technology, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.

PMID: 33282435 PMCID: PMC7708552 DOI: 10.1007/s10068-020-00836-1

Abstract

The effects of xanthan gum (XG) (0, 0.3, 0.6 wt%), guar gum (GG) (0, 0.3, 0.6 wt%) and XG:GG mixtures (0.3-0.3, 0.3-0.6, 0.6-0.3 and 0.6-0.6 wt%) on the physical stability of sodium caseinate (CN) stabilized concentrated O/W emulsions (φoil = 0.6) were examined. The emulsion stability, microstructure, droplets size distribution, and rheological properties were evaluated. The findings showed that with increasing total gum concentration up to 0.6% droplets size and emulsion instability significantly decreased (

© The Korean Society of Food Science and Technology 2020.

Keywords: Concentrated emulsion; Guar gum; Sodium caseinate; Xanthan gum

Conflict of interest statement

Conflict of interestThe authors declare that there is no conflict of interest.

References

  1. Int J Biol Macromol. 2018 Aug;115:124-128 - PubMed
  2. Food Chem. 2016 Oct 1;208:132-41 - PubMed
  3. Int J Biol Macromol. 2017 May;98:565-574 - PubMed
  4. Food Res Int. 2017 Dec;102:1-7 - PubMed
  5. Food Chem. 2015 Jan 15;167:340-8 - PubMed
  6. Langmuir. 2015 Feb 24;31(7):2065-73 - PubMed
  7. Adv Colloid Interface Sci. 2004 May 20;108-109:227-58 - PubMed
  8. Int J Biol Macromol. 2016 Jul;88:361-72 - PubMed
  9. Int J Biol Macromol. 2019 May 1;128:796-803 - PubMed
  10. Food Funct. 2017 Feb 22;8(2):584-594 - PubMed
  11. Chemphyschem. 2014 Nov 10;15(16):3435-9 - PubMed
  12. J Food Sci Technol. 2016 Jun;53(6):2876-86 - PubMed
  13. Eur J Lipid Sci Technol. 2015 Nov;117(11):1772-1781 - PubMed

Publication Types