EMULSIFICATION PROPERTIES OF HYDROCOLLOIDS

By N. Garti, M. Leser. 2001

190 citations recorded by the source corpus.

Subfields: Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/cbbda8a1cb9fceeeda959cd96c51feceaf1708e3

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. S. Jafari
2. D. McClements
3. Deepak Mudgil
4. E. Dickinson
5. Jiajia Rao
6. U. Klinkesorn
7. H. Feng
8. S. Kentish

In Plant Science

1. S. Jafari
2. Deepak Mudgil
3. D. McClements

Citations in the corpus

• Guar gum: processing, properties and food applications—A Review (2014, background): “The ratio of mannose to galactose units has historically been reported as 2:1 (Garti and Leser 2001).”
• Improving emulsion formation, stability and performance using mixed emulsifiers: A review. (2017, background): “Polysaccharides: Many polysaccharides used as food ingredients are highly hydrophilic molecules with poor surface activity, and are therefore unsuitable as emulsifiers [10, 22, 43].”