Emulsions Stabilized by Gum Arabic: Composition and Packing within Interfacial Films
Author:
Affiliation:
1. Laboratoire de Génie Chimique, Université de Toulouse, CNRS, INPT, UPS, Toulouse 31432, France
Funder
Agence Nationale de la Recherche
Publisher
American Chemical Society (ACS)
Subject
Electrochemistry,Spectroscopy,Surfaces and Interfaces,Condensed Matter Physics,General Materials Science
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.langmuir.8b02715
Reference25 articles.
1. Acacia gum: History of the future
2. Effect of Arabic gum, xanthan gum and orange oil contents on ζ-potential, conductivity, stability, size index and pH of orange beverage emulsion
3. Adsorption of Gum Arabic, Egg White Protein, and Their Mixtures at the Oil−Water Interface in Limonene Oil-in-Water Emulsions
4. The role of the proteinaceous component on the emulsifying properties of gum arabic
5. Functionality of gum arabic. Fractionation, characterization and evaluation of gum fractions in citrus oil emulsions and model beverages
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