Emulsions stabilized by high acyl gellan and KCl

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• 作者：Joice Aline Pires Vilela ; Rosiane Lopes da Cunha ; ^{rosiane@unicamp.br}
• 关键词：High acyl gellan ; Emulsion ; KCl ; Pickering
• 刊名：Food Research International
• 出版年：2017
• 出版时间：January 2017
• 年：2017
• 卷：91
• 期：Complete
• 页码：47-54
• 全文大小：1289 K
• 卷排序：91

文摘

Effect of KCl addition on emulsions containing high acyl gellan was evaluated. Different amounts of KCl could improve stability or cause the breakdown of emulsions. KCl-gellan ratio affected the emulsions stabilizing mechanisms. Specific KCl amount allowed the formation of physical barrier on droplets interface.