Role of xanthan gum on physicochemical and rheological properties of rice bran oil emulsion

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Role of xanthan gum on physicochemical and rheological properties of rice bran oil emulsion

Xanthan gum is a high molecular weight substance with potential in improving emulsions properties. The formulation composition was selected on Tween 80 ternary phase diagram and was modified by the addition of xanthan gum at different concentrations (0.0% – 1.0%). The main objective of this study wa...

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Bibliographic Details
Main Authors:	Saharudin, Siti Hajar, Ahmad, Zalinah, Basri, Mahiran
Format:	Article
Language:	English
Published:	Faculty of Food Science and Technology, Universiti Putra Malaysia 2016
Online Access:	http://psasir.upm.edu.my/id/eprint/34337/ http://psasir.upm.edu.my/id/eprint/34337/1/%282%29.pdf

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