Characterization and properties of Acacia senegal (L.) Willd. var. Senegal with enhanced properties (Acacia (sen) SUPER GUM™): Part 5. Factors affecting the emulsification of Acacia senegal and Acacia (sen) SUPER GUM™

Food Hydrocolloids

Volumn 21, Issue 3, 2007, Pages 353-358

  Aoki, Hiromitsu ^a,b   Katayama, Tsuyoshi ^a   Ogasawara, Takeshi ^a   Sasaki, Yasushi ^a   Al Assaf, Saphwan ^b   Phillips, Glyn O ^b,c  

^a SAN EI GEN F F I INC   (Japan)

^b GLYNDWR UNIVERSITY   (United Kingdom)

^c Phillips Hydrocolloid Research Ltd   (United Kingdom)

Author keywords

Acacia senegal; Emulsification; Molecular weight; Pressure homogenization; SUPER GUM

Indexed keywords

ADHESIVES; DROPS; EMULSIONS; MOLECULAR WEIGHT;

ACACIA SENEGAL; DROPLETS SIZES; ENHANCED PROPERTIES; GUM ARABIC; GUM CONCENTRATION; PRESSURE HOMOGENIZATION; PROPERTY; SENEGAL; SUPER GUM™; WEIGHT PARAMETERS;

EMULSIFICATION;

ACACIA; ACACIA SENEGAL;

EID: 33751076805     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2006.04.014     Document Type: Article

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