Mangosteen Oil-In-Water Emulsions: Rheology, Creaming, and Microstructural Characteristics during Storage

A. S. Zarena; Suvendu Bhattacharya; Udaya Sankar Kadimi

doi:10.1007/s11947-011-0695-3

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Mangosteen Oil-In-Water Emulsions: Rheology, Creaming, and Microstructural Characteristics during Storage

A. S. Zarena Suvendu Bhattacharya Udaya Sankar Kadimi

Year: 2011 Journal: Food and Bioprocess Technology Vol: 5 (8)Pages: 3007-3013 Publisher: Springer Science+Business Media

DOI: 10.1007/s11947-011-0695-3

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Keywords:

Creaming Rheology Emulsion Garcinia mangostana Viscosity Oil droplet Apparent viscosity Chemistry Rheometry Chemical engineering Chromatography Materials science Composite material Organic chemistry

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Natural Compound Pharmacology Studies

Life Sciences → Agricultural and Biological Sciences → Plant Science

Polysaccharides and Plant Cell Walls

Life Sciences → Agricultural and Biological Sciences → Plant Science

Liquid Crystal Research Advancements

Physical Sciences → Materials Science → Electronic, Optical and Magnetic Materials

Mangosteen Oil-In-Water Emulsions: Rheology, Creaming, and Microstructural Characteristics during Storage

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