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13 - Electrical and Electronic Engineering, Metallurgy and Materials

Glyndŵr University

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Output 28 of 64 in the submission

Article title

Improved emulsification performance of Corn Fibre Gum following maturation treatment

Type

D - Journal article

DOI

10.1016/j.foodhyd.2013.05.002

Title of journal

Food Hydrocolloids

Article number

Volume number

Issue number

First page of article

122

ISSN of journal

0268005X

Year of publication

2013

URL

Number of additional authors

Additional information

This paper results from a collaborative project with the Eastern Regional Research Centre, United States Department of Agriculture (Dr M Yadav Madhav.Yadav@ARS.USDA.GOV ) on corn fibre gum. Corn fibre gum is isolated from the fibrous portions of corn kernels . The paper provides detailed characterisation of corn fibre gum and patented method (food friendly) (Modified corn fibre gum and emulsions thereof. US Patent Application, SN: 13/768,036) to develop a novel emulsifier to emulsify oil in water emulsions for application in beverage or encapsulation of actives ingredients. The new product is currently being considered for commercialisation.

Interdisciplinary

Cross-referral requested

Research group

None

Proposed double-weighted

Double-weighted statement

Reserve for a double-weighted output

Non-English

English abstract