Is Gum Arabic a Good Emulsifier Due to CH...π Interactions? How Urea Effectively Destabilizes the Hydrophobic CH...π Interactions in the Proteins of Gum Arabic than Amides and GuHCl?-Reference-Cited by-同舟云学术

Is Gum Arabic a Good Emulsifier Due to CH...π Interactions? How Urea Effectively Destabilizes the Hydrophobic CH...π Interactions in the Proteins of Gum Arabic than Amides and GuHCl?

Published:2019-09-25 Issue:15 Volume:4 Page:16418-16428
ISSN:2470-1343
Container-title:ACS Omega
language:en
Short-container-title:ACS Omega

Author:

Sethuraman Sowmiya¹^ORCID,Rajendran Kumaran¹

Affiliation:

1. Department of Chemistry, D.G. Vaishnav College, Autonomous (affiliated to the University of Madras (Chennai)), 833, Periyar EVR Salai, Arumbakkam, Chennai 600 106, Tamil Nadu, India

Publisher

American Chemical Society (ACS)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.acs.org/doi/pdf/10.1021/acsomega.9b01980

Reference101 articles.

1. Comparison of Gum Arabic, Modified Starch, and Whey Protein Isolate as Emulsifiers: Influence of pH, CaCl2 and Temperature

2. Influence of Biopolymer Emulsifier Type on Formation and Stability of Rice Bran Oil-in-Water Emulsions: Whey Protein, Gum Arabic, and Modified Starch

3. Beverage emulsions: Recent developments in formulation, production, and applications

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