Author:
Castellani Oscar,Guibert Dominique,Al-Assaf Saphwan,Axelos Monique,Phillips Glyn O.,Anton Marc
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference21 articles.
1. 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;Al-Assaf;Food Hydrocolloids,2007
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. Molecular associations in acacia gums;Al-Assaf;Structural Chemistry,2009
4. Characterization and properties of Acacia senegal (L.) Wild. var. Senegal with enhanced properties (Acacia (sen) SUPER GUM™): part 2-Mechanism of the maturation process;Aoki;Food Hydrocolloids,2007
5. Characterization and properties of Acacia senegal (L.) Willd. var. Senegal with enhanced properties (Acacia (sen) SUPER GUM™): Part 5-Factors affecting the emulsification of Acacia senegal and Acacia (sen) SUPER GUM™;Aoki;Food Hydrocolloids,2007
Cited by
51 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