Author:
Aoki Hiromitsu,Al-Assaf Saphwan,Katayama Tsuyoshi,Phillips Glyn O.
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference11 articles.
1. Quality control of gum arabic;Al-Assaf;Foods & Food Ingredients Journal of Japan,2003
2. Al-Assaf, S., Phillips, G.O., Aoki, H., & Sasaki, Y. (2006). 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. Food Hydrocolloids, in press, doi:10.1016/j.foodhyd.2006.04.011.
3. Studies on Acacia exudate gums. Parts I. The molecular weight of Acacia senegal gum exudates;Al-Assaf;Food Hydrocolloids,2005
4. Studies on uronic acid materials. Part XX. The viscosity-molecular weight relationship for Acacia gums;Anderson;Carbohydrate Research,1967
5. Studies on acacia exudate gums: Part V. Structural features of Acacia seyal;Flindt;Food Hydrocolloids,2005
Cited by
67 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