Exploring the Potential of Mesquite Gum-Nopal Mucilage Mixtures: Physicochemical and Functional Properties-Reference-Cited by-同舟云学术

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Exploring the Potential of Mesquite Gum-Nopal Mucilage Mixtures: Physicochemical and Functional Properties

Published:2017-12-05 Issue:1 Volume:83 Page:113-121
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Cortés-Camargo Stefani¹,Gallardo-Rivera Raquel²,Barragán-Huerta Blanca E.³,Dublán-García Octavio¹,Román-Guerrero Angélica²,Pérez-Alonso César¹^ORCID

Affiliation:

1. Facultad de Química; Univ. Autónoma del Estado de México; Toluca Estado de México México

2. Dept. de Biotecnología; Univ. Autónoma Metropolitana-Iztapalapa; Ciudad de México México

3. Dept de Ingeniería en Sistemas Ambientales, Escuela Nacional de Ciencias Biológicas; Inst. Politécnico Nacional; Ciudad de México México

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13937/fullpdf

Reference56 articles.

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

2. Optimisation of aqueous extraction of gum from durian (Durio zibethinus) seed: A potential, low cost source of hydrocolloid;Amid;Food Chem,2012

3. Comparison of the chemical composition and functional properties of Phaseolus lunatus prime and tailing starches;Betancur-Ancona;Food Chem,2003

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2. Evaluation of Opuntia-Carrageenan superporous hydrogel (OPM-CRG-SPH) as an effective biomaterial for drug release and tissue scaffold;2023-05-22

3. Development and characterization of Forcespinning® mesquite gum nanofibers;Materials Today Communications;2022-12

4. Mesquite (Prosopis L.) as a functional ingredient in gluten-free dough and bread;LWT;2022-10

5. Development and Characterization of Forcespinning® Mesquite Gum Nanofibers;SSRN Electronic Journal;2022

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