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Characterization of Emulsion Stabilization Properties of Gum Tragacanth, Xanthan Gum and Sucrose Monopalmitate: A

Pelin Pocan1, Esmanur Ilhan1, Mecit Halil Oztop1

  • 1Authors are with Dept. of Food Engineering, Middle East Technical Univ., Ankara, Turkey.

Journal of Food Science
|April 9, 2019
PubMed

Keywords:
gum tragacanthoil-in-water (O/W) emulsionstabilitysucrose monopalmitatexanthan gum

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