Gums and Stabilisers for the Food Industry 4

acid acyl gellan gum adsorbed adsorption agar alginate aqueous behaviour Biol brittleness calcium Carbohydr carrageenan caseinate chain Chem chemical coalescence Colloid conformation cream dextran Dickinson dispersed droplets effect elastic emulsifier emulsions enzymes Figure film flocculation Food Emulsions Food Hydrocolloids food industry fraction function galactomannans gel strength gelatin gelation gellan gum gelling guar gum gum arabic helices helix hydrocolloids increasing interactions interface intrinsic viscosity ionic strength ions iota carrageenan irradiated junction zones kappa carrageenan konjac layer locust bean gum low acyl gellan macromolecules measurements method milk molecular weight molecules Morris obtained particles pectin perceived thickness phase polymer polymer concentration polysaccharide present properties radiation dose ratio rheological sample shear modulus sodium soluble solution solvent soy protein soybean Stabilisers stability Stainsby starch structure studies surface temperature texture thickeners Tonyu values Walstra x-casein xanthan gum xyloglucan