Journal
FOOD HYDROCOLLOIDS
Volume 82, Issue -, Pages 29-33Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2018.03.031
Keywords
Xanthan; Cold plasma; Viscosity; Interfacial tension; Emulsion
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Funding
- R&D Program of Plasma Advanced Technology for Agriculture and Food through the National Fusion Research Institute of Korea (NFRI)
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In this work, we report the potential application of cold plasma technology for tailoring the functional properties of hydrocolloids. On treating xanthan gum in solid phase with atmospheric air cold plasma, we observed an increase in the viscosifying ability at low shear rates, and emulsion stabilizing activity of the gum, without affecting the colour or the basic polysaccharide backbone. The observed changes have potential benefits for salad-dressing and instant dry soup formulations. (C) 2018 Elsevier Ltd. All rights reserved.
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