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Interfacial rheology, emulsifying property and emulsion stability of glyceryl monooleate-modified corn fiber gum

Yue Wei1, Yanping Xie1, Zhixiang Cai1

  • 1Advanced Rheology Institute, Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Frontiers Science Center for Transformative Molecules, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai 200240, China.

Food Chemistry
|October 31, 2020
PubMed

Keywords:
Emulsion stabilityInterfacial shear rheologyInterfacial viscoelasticityPolysaccharide emulsifierQuartz crystal microbalance with dissipation monitoring

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