Physicochemical characterizations of gum Arabic modified with oxidation products of ferulic acid-Reference-Cited by-同舟云学术

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Physicochemical characterizations of gum Arabic modified with oxidation products of ferulic acid

Published:2020-10 Issue: Volume:107 Page:105919
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Vuillemin Marie E.,Michaux Florentin,Adam Aurélie A.,Linder Michel,Muniglia Lionel,Jasniewski Jordane

Funder

Université de Lorraine

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference59 articles.

1. Structuration mechanism of β-lactoglobulin – acacia gum assemblies in presence of quercetin;Aberkane;Food Hydrocolloids,2012

2. Biological effects of gum Arabic: A review of some recent research;Ali;Food and Chemical Toxicology: An International Journal Published for the British Industrial Biological Research Association,2009

3. Laccase-catalysed oxidation of ferulic acid and ethyl ferulate in aqueous medium: A green procedure for the synthesis of new compounds;Aljawish;Food Chemistry,2014

4. Functionalization of chitosan by laccase-catalyzed oxidation of ferulic acid and ethyl ferulate under heterogeneous reaction conditions;Aljawish;Carbohydrate Polymers,2012

5. Antioxidant activity of ferulic acid alkyl esters in a heterophasic system: A mechanistic insight;Anselmi;Journal of Agricultural and Food Chemistry,2004

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