Adsorption of Gum Arabic, Egg White Protein, and Their Mixtures at the Oil−Water Interface in Limonene Oil-in-Water Emulsions
Author:
Affiliation:
1. Centre for Water-Soluble Polymers, Glyndwr University, Plas Coch, Mold Road, Wrexham LL11 2AW, United Kingdom
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf803794n
Reference40 articles.
1. The role of the proteinaceous component on the emulsifying properties of gum arabic
2. Fractionation and characterization of gum from Acacia senegal
3. The molecular characterisation of the polysaccharide gum from Acacia senegal
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