Functionality of gum arabic. Fractionation, characterization and evaluation of gum fractions in citrus oil emulsions and model beverages
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference20 articles.
1. ACACIA SEYALANDACACIA SIEBERANA—SOURCES OF COMMERCIAL GUM TALHA IN NIGER AND UGANDA
2. Macromolecular distribution of Acacia senegal gum (gum arabic) by size-exclusion chromatography
3. Fractionation and characterization of gum from Acacia senegal
4. Gum Arabic(Acacia senegal):Unambiguous identification by13C‐NMR spectroscopy as an adjunct to the revised jecfa specification, and the application of13C‐NMR spectra for regulatory/legislative purposes
5. The role of the proteinaceous component on the emulsifying properties of gum arabic
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