Studies on acacia gums: Part VII effect of exudates form and tree age on the characteristics of Acacia seyal var. seyal and Acacia seyal var. fistula
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference20 articles.
1. Gum ghatti;Al-Assaf,2009
2. 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
3. Studies on acacia exudate gums. Part I: the molecular weight of Acacia senegal gum exudate;Al-Assaf;Food Hydrocolloids,2005
4. Studies on Acacia exudate gums: part II. Molecular weight comparison of the Vulgares and Gummiferae series of Acacia gums;Al-Assaf;Food Hydrocolloids,2005
5. The characterization of four proteinaceous Acacia gums which are not permitted food additives;Anderson;Food Hydrocolloids,1989
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2. Fractionation of Acacia seyal gum by ion exchange chromatography;Food Hydrocolloids;2020-01
3. Phenolics composition, antioxidant properties and toxicological assessment of Prosopis alba exudate gum;Food Chemistry;2019-07
4. Effects of ethephon and methyl jasmonate on physicochemical properties of Acacia seyal var. seyal (L.) gum produced in Sudan;Food Hydrocolloids;2019-05
5. Discrimination of Acacia gums by MALDI-TOF MS: applications to micro-samples from works of art;Microchemical Journal;2019-01
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