Influence of polysaccharides on the rheology and stabilization of α-pinene emulsions

This work focuses on the need to include polysaccharides in a slightly concentrated O(α-pinene)/W emulsion, formulated with amphiphilic copolymers as emulsifiers. Rheology, laser diffraction and multiple light scattering were the main techniques used to assess the performance of gellan gum, xanthan...

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Veröffentlicht in:	Carbohydrate polymers 2014-05, Vol.105, p.177-183
Hauptverfasser:	GARCIA, Ma Carmen, ALFARO, Ma Carmen, CALERO, Nuria, MUNOZ, José
Format:	Artikel
Sprache:	eng
Schlagworte:	Applied sciences Chemistry Colloidal state and disperse state Emulsifying Agents - chemistry Emulsions - chemistry Emulsions. Microemulsions. Foams Exact sciences and technology General and physical chemistry Monoterpenes - chemistry Natural polymers Physicochemistry of polymers Polysaccharides, Bacterial - chemistry Rheology Starch and polysaccharides Thermodynamics
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