Functionality of gum arabic. Fractionation, characterization and evaluation of gum fractions in citrus oil emulsions and model beverages
- 30 June 1995
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 9 (2) , 123-131
- https://doi.org/10.1016/s0268-005x(09)80274-9
Abstract
No abstract availableKeywords
This publication has 18 references indexed in Scilit:
- Gum Arabic(Acacia senegal):Unambiguous identification by13C‐NMR spectroscopy as an adjunct to the revised jecfa specification, and the application of13C‐NMR spectra for regulatory/legislative purposesFood Additives & Contaminants, 1991
- Gum Arabic Glycoprotein Is a Twisted Hairy RopePlant Physiology, 1991
- ACACIA SEYALANDACACIA SIEBERANA—SOURCES OF COMMERCIAL GUM TALHA IN NIGER AND UGANDAInternational Tree Crops Journal, 1991
- On the film-forming and emulsion-stabilizing properties of gum arabic: dilution and flocculation aspectsFood Hydrocolloids, 1989
- Fractionation and characterization of gum from Acacia senegalFood Hydrocolloids, 1989
- Surface activity and emulsifying behaviour of some Acacia gumsFood Hydrocolloids, 1988
- Heterogeneity and homogeneity of an arabinogalactan-protein: Acacia senegal gumFood Hydrocolloids, 1987
- Nitrogen conversion factors for the proteinaceous content of gums permitted as food additivesFood Additives & Contaminants: Part A, 1986
- Macromolecular distribution of Acacia senegal gum (gum arabic) by size-exclusion chromatographyCarbohydrate Polymers, 1985
- Gum arabic is a kind of arabinogalactan-protein.Agricultural and Biological Chemistry, 1984