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Physicochemical, interfacial and emulsifying properties of a non-conventional exudate gum (Prosopis alba) in comparison with gum arabic

  • Published:2016-05 Issue: Volume:56 Page:245-253
  • ISSN:0268-005X
  • Container-title:Food Hydrocolloids
  • language:en
  • Short-container-title:Food Hydrocolloids

Author:

Vasile Franco Emanuel,Martinez María Julia,Pizones Ruiz-Henestrosa Víctor Manuel,Judis María Alicia,Mazzobre María Florencia

Funder

Universidad Nacional del Chaco Austral, Universidad de Buenos Aires and Consejo Nacional de Investigaciones Científicas y Técnicas

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference66 articles.

1. Zeta potential and drop growth of oil in water emulsions stabilized with mesquite gum;Acedo-Carrillo;Carbohydrate Polymers,2006

2. Comparison of molecular and emulsifying properties of gum arabic and mesquite gum using asymmetrical flow field-flow fractionation;Alftrén;Food Hydrocolloids,2012

3. Methods 30–25 and 44–16. Lipidand moisture;American Association of Cereal Chemists (AACC),2000

4. Gum exudates from the genus Prosopis;Anderson;International Tree Crops Journal,1982

5. The characterization of four proteinaceous Acacia gums which are not permitted food additives;Anderson;Food Hydrocolloids,1989

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