Surface and interfacial tensions of numerous hydrocolloid solutions are presented. The
surface activity of different types of Methocels, methylcellulose (Methocel A) and …

Water soluble/dispersible polysaccharides, termed hydrocolloids or gums, are known as
viscosity builders and/or gelling agents in aqueous systems. Technologists call them …

Hydrocolloids are water-soluble biopolymers consisting of high molecular weight
polysaccharides. For generations, these biopolymers were also termed gums or stabilizers …

The emulsification properties of 14 hydrocolloid gums (propylene glycol alginate, gellan,
carrageenan, pectin, methylcellulose, microcrystalline cellulose, gum arabic, locust bean …

The term 'hydrocolloid'is derived from the Greek hydro 'water'and kolla 'glue'. Hydrocolloids
are colloidal substances with an affinity for water. From a chemical point of view, they are …

Although traditionally associated with thickening and gelation behaviour, food hydrocolloids
also influence the properties of dispersed systems through their interfacial properties …

The present study compares the emulsifying properties of sugar beet pectin (SBP), soybean
soluble polysaccharide (SSPS), and gum arabic (GA) in oil-in-water (O/W) emulsions …

The emulsifying behavior of four different commercial types of hydroxypropylmethylcellulose
(HPMC) was studied and correlated with the properties of the interfacial films. Emulsions …

The spreading capacity and surface layer characteristics (morphology and mechanical
properties) of different hydrocolloids emulsifiers were compared at air–water interfaces …

The role of xanthan gum and propylene glycol alginate in stabilizing model oil‐in‐water
salad dressing emulsions has been studied using rheological measurements, particle size …