Evaluation of Xanthan/Enzymatically Modified Guar Gum Mixtures in Oil-in-Water Emulsions
Oil-in-water emulsions have wide range of applications in food industry because of their structure-forming properties, and as delivery systems of polyunsaturated fatty acids into foods. The thermodynamic instability of oil and water, and high susceptibility of unsaturated fatty acids to oxidation le...
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| Format: | Others |
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TopSCHOLAR®
2015
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| Online Access: | http://digitalcommons.wku.edu/theses/1528 http://digitalcommons.wku.edu/cgi/viewcontent.cgi?article=2530&context=theses |