Improvement of the foamability of sparkling base wines by the addition of Acacia gums-Reference-Cited by-同舟云学术

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Improvement of the foamability of sparkling base wines by the addition of Acacia gums

Published:2020-05 Issue: Volume:313 Page:126062
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Apolinar-Valiente Rafael,Salmon Thomas,Williams Pascale,Nigen Michaël,Sanchez Christian,Marchal Richard,Doco Thierry

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Isolation and analysis of macromolecular fractions responsible for the surface properties in native champagne wines;Abdallah;Food Research International,2010

2. Characterization by optical measurements of the effects of some stages of champagne technology on the adsorption layer formed at the gas/wine interface;Abou Saleh;Langmuir,2007

3. Structure and chemical composition of layers adsorbed at interfaces with champagne;Aguié-Béghin;Journal of Agricultural and Food Chemistry,2009

4. Polysaccharide composition of Cabernet Sauvignon, Syrah and Monastrell red wines: Effect of Winemaking techniques;Apolinar-Valiente;Australian Journal of Grape and Wine Research,2014

5. Preharvest application of elicitors to Monastrell grapes: Impact on wine polysaccharide and oligosaccharide composition;Apolinar-Valiente;Journal of Agricultural and Food Chemistry,2018

Cited by 7 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Acacia gum: Chemistry, properties & food applications;Food and Humanity;2024-05

2. The role of Arabic gum on astringency by modulating the polyphenol fraction-protein reaction in model wine;Food Chemistry;2023-08

3. The probable radioprotective role of Acacia nilotica L. against biochemical and cytogenetic disorders induced in gamma irradiated male rats;Bioscience Journal;2023-03-10

4. The interactions of wine polysaccharides with aroma compounds, tannins, and proteins, and their importance to winemaking;Food Hydrocolloids;2022-02

5. Acacia gums new fractions and sparkling base wines: How their biochemical and structural properties impact foamability?;Food Chemistry;2021-08

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