Ultrasonic degradation of Persian gum and gum tragacanth: Effect on chain conformation and molecular properties-Reference-Cited by-同舟云学术

Ultrasonic degradation of Persian gum and gum tragacanth: Effect on chain conformation and molecular properties

Published:2019-04 Issue: Volume:52 Page:311-317
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Raoufi Nassim^ORCID,Kadkhodaee Rassoul,Fang Yapeng,Phillips Glyn O.

Funder

Center for International Scientific Studies and Collaboration

Research Institute of Food Science and Technology

Hubei University of Technology

Publisher

Elsevier BV

Subject

Acoustics and Ultrasonics,Radiology, Nuclear Medicine and imaging,Chemical Engineering (miscellaneous),Inorganic Chemistry,Organic Chemistry,Environmental Chemistry

Reference53 articles.

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4. Changes in turbidity, zeta potential and precipitation yield induced by Persian gum-whey protein isolate interactions during acidification;Raoufi;J. Food Process. Pres.,2017

5. Characterization of whey protein isolate–gum tragacanth electrostatic interactions in aqueous solutions;Raoufi;Int. J. Food Sci. Tech.,2016

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