Improvement of emulsifying properties of Brea gum by controlled thermal treatment-Reference-Cited by-同舟云学术

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Improvement of emulsifying properties of Brea gum by controlled thermal treatment

Published:2018-12 Issue: Volume:85 Page:93-101
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Castel Virginia,Rubiolo Amelia C.,Carrara Carlos R.

Funder

“Extensive use of non-wood forest products: purification, characterization and applications of Brea Gum and Espina Corona Gum”

UNL

CONICET

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference52 articles.

1. Emulsifying properties of whey protein–dextran conjugates at low pH and different salt concentrations;Akhtar;Colloids and Surfaces B,2003

2. Whey protein–maltodextrin conjugates as emulsifying agents: An alternative to gum Arabic;Akhtar;Food Hydrocolloids,2007

3. Quality control of gum Arabic;Al-Assaf;Foods and food ingredients Journal of Japan,2003

4. Characterization and properties of Acacia senegal (L.) Willd. var. senegal with enhanced properties (Acacia (sen) SUPER GUM™): Part 1—Controlled maturation of Acacia senegal var. senegal to increase viscoelasticity, produce a hydrogel form and convert a poor into a good emulsifier

5. The composition and properties of eight gum exudates (Leguminosae) of American Origin;Anderson;Biochemical Systematics and Ecology,1990

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1. Powdered ᴅ-limonene microcapsules obtained by spray drying using native and thermal-treated Brea gum as wall materials;Powder Technology;2023-03

2. Structural characterization and emulsifying properties of a water-soluble Buchanania lanzan gum polysaccharide;PHARMACOGN MAG;2022

3. Influence of thermal treatment on the physicochemical and functional properties of tea polysaccharide conjugates;LWT;2021-10

4. Emulsifying Properties;Food Hydrocolloids;2021

5. Impact on stabilization of ionic gum emulsions by natural and thermally modified Chironji gum;International Journal of Biological Macromolecules;2020-08

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