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The influence of chitosan and gum arabic mixtures on the behaviour of o/w emulsions has been investigated at pH = 3.0. The emulsion behaviour, properties and microstructure were found to be greatly dependent on the precise gum arabic to chitosan ratio. Mixing of gum arabic with chitosan leads to the formation of coacervates of a size dependent on their ratio. Incorporation of low gum arabic to chitosan...
The influence of locust bean gum (LBG) on the physicochemical properties of model food sauces containing fat droplets was investigated. The particle size, microstructure, optical lightness, rheology, and storage stability of aqueous solutions and oil-in-water emulsions containing different LBG concentrations (0.05–1 wt%) were measured. Non-dissolved hydrogel microparticles were observed in both aqueous...
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