The emulsifying and foaming properties of Amuniacum gum ( Dorema ammoniacum ) in comparison with gum Arabic-Reference-Cited by-同舟云学术

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The emulsifying and foaming properties of Amuniacum gum ( Dorema ammoniacum ) in comparison with gum Arabic

Published:2020-06-04 Issue:7 Volume:8 Page:3716-3730
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Ebrahimi Behzad¹^ORCID,Homayouni Rad Aziz¹,Ghanbarzadeh Babak²³^ORCID,Torbati Mohammadali¹,Falcone Pasquale M.⁴

Affiliation:

1. Department of Food Science and Technology Faculty of Nutrition and Food Sciences Tabriz University of Medical Sciences Tabriz Iran

2. Department of Food Science and Technology Faculty of Agriculture University of Tabriz Tabriz Iran

3. Department of Food Engineering Faculty of Engineering Near East University Nicosia Turkey

4. Department of Agricultural, Food and Environmental Sciences University Polytechnical of Marche Ancona Italy

Funder

Tabriz University of Medical Sciences

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1658

Reference66 articles.

1. Comparison of emulsifying properties of food-grade polysaccharides in oil-in-water emulsions: Gum arabic, beet pectin, and corn fiber gum

2. Characterization and emulsifying properties of β-lactoglobulin-gum Acacia Seyal conjugates prepared via the Maillard reaction

3. Factors influencing egg white foam quality

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1. Enhancing carbon dioxide foam flooding for Egyptian oil recovery: the role of Arabic gum nanocomposites in foam stability and interfacial properties;Petroleum Science and Technology;2024-07

2. Electrostatic spray drying: A new alternative for drying of complex coacervates;Food Research International;2024-05

3. Developing biopolymer-stabilized emulsions for improved stability and bioaccessibility of lutein;International Journal of Biological Macromolecules;2024-02

4. Physicochemical and Emulsifying Properties of Melia azedarach Gum;Scientifica;2024-01

5. Oleo-foams and emulsion-foams as lipid-based foam systems: a review of their formulation, characterization, and applications;Critical Reviews in Food Science and Nutrition;2023-12-14

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