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-Reference-Cited by-同舟云学术

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

Published:2007-05 Issue:3 Volume:21 Page:319-328
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Al-Assaf Saphwan,Phillips Glyn O.,Aoki Hiromitsu,Sasaki Yasushi

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference35 articles.

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2. Al-Assaf, S., Phillips, G. O., Sasaki, Y., & Katayama, T. (2003). Modified gum arabic. JP20030103495 20030407, WO 2004/089991 A1, PCT/JP2004/005050.

3. Studies on Acacia exudate gums. Parts I: The molecular weight of Acacia senegal gum exudates;Al-Assaf;Food Hydrocolloids,2005

4. Notes on Mimoseae, with a synopsis of species;Bentham;London Journal of Botany,1842

5. Acacia;Bentham,1864

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