The effect of pH and salt on the stability and physicochemical properties of oil-in-water emulsions prepared with gum tragacanth
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- 作者：Khadije Abdolmalekia ; khadije.abdolmaleki@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Mohammad Amin Mohammadifara ; mohamdif@ut.ac.ir" class="auth_mail" title="E-mail the corresponding author ; Reza Mohammadib ; R.mohammadi@sbmu.ac.ir" class="auth_mail" title="E-mail the corresponding author ; Ghasem Fadavic ; fadavi@standard.ac.ir" class="auth_mail" title="E-mail the corresponding author ; Neda Mollakhalili Meybodid ; neda_mabodi@yahoo.com" class="auth_mail" title="E-mail the corresponding author
- 关键词：Gum tragacanth ; Emulsion stability ; Rheological properties ; Particle size ; Interfacial tension ; Zeta potential
- 刊名：Carbohydrate Polymers
- 出版年：2016
- 出版时间：20 April 2016
- 年：2016
- 卷：140
- 期：Complete
- 页码：342-348
- 全文大小：868 K
文摘
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The addition of NaCl does not significantly change the emulsion stability.
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Gum tragacanth-coated droplets are unstable near the isoelectric point.
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Confirmatory and complementary relationships between tests results were obtained.