Chemical investigation of the structural basis of the emulsifying activity of gum arabic

Food Hydrocolloids

Volumn 21, Issue 2, 2007, Pages 297-308

  Yadav, Madhav P ^a   Manuel Igartuburu, J ^a   Yan, Youchun ^a   Nothnagel, Eugene A ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Emulsifier; Emulsion activity; Emulsion stability; Emulsions; Glycosylphosphatidylinositol (GPI) lipid anchor; GPI linker oligosaccharide; Gum arabic

Indexed keywords

BEVERAGES; EMULSIONS; GLYCOPROTEINS; LIPIDS; NITROGEN; OILS AND FATS; PROTEINS;

ARABINOGALACTAN-PROTEIN; EMULSIFIER; EMULSIFYING ACTIVITY; EMULSION ACTIVITY; EMULSION STABILITY; GLYCOSYLPHOSPHATIDYLINOSITOL; GLYCOSYLPHOSPHATIDYLINOSITOL LIPID ANCHOR; GLYCOSYLPHOSPHATIDYLINOSITOL LINKER OLIGOSACCHARIDE; GUM ARABIC;

EMULSIFICATION;

ACACIA; ACACIA SENEGAL; CITRUS;

EID: 33750480848     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2006.05.001     Document Type: Article

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