메뉴 건너뛰기




Volumn 16, Issue 1, 2010, Pages 1-12

Atomic force microscopy imaging of food polysaccharides

Author keywords

Atomic force microscopy (AFM); Dispersed molecule; Food polysaccharides; Molecular assembly; Supermolecular structure

Indexed keywords


EID: 77649326223     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.16.1     Document Type: Review
Times cited : (28)

References (64)
  • 2
    • 0030766480 scopus 로고    scopus 로고
    • Starch granule surface imaging using low-voltage scanning electron microscopy and atomic force microscopy
    • Baldwin, P. M., Davies, M. C., and Melia, CD. (1997). Starch granule surface imaging using low-voltage scanning electron microscopy and atomic force microscopy. International Journal of Biological Macromolecules, 21, 103-107.
    • (1997) International Journal of Biological Macromolecules , vol.21 , pp. 103-107
    • Baldwin, P.M.1    Davies, M.C.2    Melia, C.D.3
  • 3
    • 0035668732 scopus 로고    scopus 로고
    • Single molecule study of xanthan conformation using atomic force microscopy
    • Camesano, T. A. and Wilkinson, K. J. (2001). Single molecule study of xanthan conformation using atomic force microscopy. Biomacromolecules, 2, 1184-1191.
    • (2001) Biomacromolecules , vol.2 , pp. 1184-1191
    • Camesano, T.A.1    Wilkinson, K.J.2
  • 4
    • 0028518951 scopus 로고
    • Feruloylated oligosaccharides from cell-wall polysaccharides, Part II. Structure identification of feruloyrated oligosaccharides from sugar-beet pulp by NMR spectroscopy
    • Colquhoun, I. J., Ralet, M. C., Thibault, J. F., Faulds, C. B., and Williamson, G. (1994). Feruloylated oligosaccharides from cell-wall polysaccharides, Part II. Structure identification of feruloyrated oligosaccharides from sugar-beet pulp by NMR spectroscopy. Carbohydrate Research, 263, 243-256.
    • (1994) Carbohydrate Research , vol.263 , pp. 243-256
    • Colquhoun, I.J.1    Ralet, M.C.2    Thibault, J.F.3    Faulds, C.B.4    Williamson, G.5
  • 5
    • 85025556193 scopus 로고
    • Heterogeneity and homogeneity of an arabinogalactan-protein: Acacia Senegal gum
    • Connolly, S., Fenyo, J. C., and Vandevelde, M. C. (1987). Heterogeneity and homogeneity of an arabinogalactan-protein: Acacia Senegal gum. Food Hydrocolloids, 1, 477-480.
    • (1987) Food Hydrocolloids , vol.1 , pp. 477-480
    • Connolly, S.1    Fenyo, J.C.2    Vandevelde, M.C.3
  • 7
    • 0031714831 scopus 로고    scopus 로고
    • Tapping mode atomic force microscopy of hyaluronan: Extended and intramolecularly interesting chains
    • Cowman, M. K., Li, M., and Balazs, E. A. (1998). Tapping mode atomic force microscopy of hyaluronan: Extended and intramolecularly interesting chains. Biophysical Journal, 75, 2030-2037.
    • (1998) Biophysical Journal , vol.75 , pp. 2030-2037
    • Cowman, M.K.1    Li, M.2    Balazs, E.A.3
  • 8
    • 0001598099 scopus 로고
    • On the filmforming and emulsion-stabilizing properties of gum arabic: Dilution and flocculation aspects
    • Dickinson, E., Elverson, D. J., and Murray, B. S. (1989). On the filmforming and emulsion-stabilizing properties of gum arabic: dilution and flocculation aspects. Food Hydrocolloids, 3, 101-114.
    • (1989) Food Hydrocolloids , vol.3 , pp. 101-114
    • Dickinson, E.1    Elverson, D.J.2    Murray, B.S.3
  • 10
    • 0001438211 scopus 로고
    • The gelling mechanism and relationship to molecular structure of microbial polysaccharide curdlan
    • Fulton, W. S. and Atkins, E. D. T. (1980). The gelling mechanism and relationship to molecular structure of microbial polysaccharide curdlan. American Chemical Society Symposium Series, 141, 385-410.
    • (1980) American Chemical Society Symposium Series , vol.141 , pp. 385-410
    • Fulton, W.S.1    Atkins, E.D.T.2
  • 11
    • 0041031854 scopus 로고    scopus 로고
    • Rheological and thermal studies on gelling characteristics of curdlan
    • Funami, T., Funami, M., Yada, H., and Nakao, Y. (1999). Rheological and thermal studies on gelling characteristics of curdlan. Food Hydrocolloids, 13, 317-324.
    • (1999) Food Hydrocolloids , vol.13 , pp. 317-324
    • Funami, T.1    Funami, M.2    Yada, H.3    Nakao, Y.4
  • 12
    • 33846244275 scopus 로고    scopus 로고
    • Influence of molecular structure imaged with atomic force microscopy on the rheological behavior of carrageenan aqueous system in the presence or absence of cations
    • Funami, T., Hiroe, M., Noda, S., Asai, I., Ikeda, S., and Nishinari, K. (2007). Influence of molecular structure imaged with atomic force microscopy on the rheological behavior of carrageenan aqueous system in the presence or absence of cations. Food Hydrocolloids, 21, 617-629.
    • (2007) Food Hydrocolloids , vol.21 , pp. 617-629
    • Funami, T.1    Hiroe, M.2    Noda, S.3    Asai, I.4    Ikeda, S.5    Nishinari, K.6
  • 14
    • 53649095924 scopus 로고    scopus 로고
    • Molecular structures of gellan gum imaged with atomic force microscopy in relation to the rheological behavior in aqueous systems in the presence or absence of various cations
    • Funami, T., Noda, S., Nakauma, M., Ishihara, S., Takahashi, R., Al-Assaf, S., Ikeda, S., Nishinari, K., and Phillips, G. O. (2008). Molecular structures of gellan gum imaged with atomic force microscopy in relation to the rheological behavior in aqueous systems in the presence or absence of various cations. Journal of Agricultural and Food Chemistry, 56, 8609-8618.
    • (2008) Journal of Agricultural and Food Chemistry , vol.56 , pp. 8609-8618
    • Funami, T.1    Noda, S.2    Nakauma, M.3    Ishihara, S.4    Takahashi, R.5    Al-Assaf, S.6    Ikeda, S.7    Nishinari, K.8    Phillips, G.O.9
  • 15
    • 51249095148 scopus 로고    scopus 로고
    • Molecular structures of gellan gum imaged with atomic force microscopy (AFM) in relation to the Theological behavior in aqueous systems in the presence of sodium chloride
    • Funami, T., Noda, S., Nakauma, M., Ishihara, S., Takahashi, R., Al-Assaf, S., Ikeda, S., Nishinari, K., and Phillips, G. O. (2009). Molecular structures of gellan gum imaged with atomic force microscopy (AFM) in relation to the Theological behavior in aqueous systems in the presence of sodium chloride. Food Hydrocolbids, 23, 548-554.
    • (2009) Food Hydrocolbids , vol.23 , pp. 548-554
    • Funami, T.1    Noda, S.2    Nakauma, M.3    Ishihara, S.4    Takahashi, R.5    Al-Assaf, S.6    Ikeda, S.7    Nishinari, K.8    Phillips, G.O.9
  • 17
    • 0003142934 scopus 로고
    • Structural investigations of the neutral sidechains of sugar-beet pectins. Part 2 Enzymic hydrolysis of the "hairy" fragments from sugar-beet pectins
    • Guillon, F., Thibault, J. F., Rombouts, F. M., Voragen, A. G. J., and Pilnik, W. (1989). Structural investigations of the neutral sidechains of sugar-beet pectins. Part 2 Enzymic hydrolysis of the "hairy" fragments from sugar-beet pectins. Carbohydrate Research, 190, 97-108.
    • (1989) Carbohydrate Research , vol.190 , pp. 97-108
    • Guillon, F.1    Thibault, J.F.2    Rombouts, F.M.3    Voragen, A.G.J.4    Pilnik, W.5
  • 19
    • 0030573849 scopus 로고    scopus 로고
    • Investigation of gellan networks and gels by atomic force microscopy
    • Gunning, A. P., Kirby, A. R., Ridout, M. J., Brownsey, G. J., and Morris, V. J. (1996). Investigation of gellan networks and gels by atomic force microscopy. Macromolecules, 29, 6791-6796.
    • (1996) Macromolecules , vol.29 , pp. 6791-6796
    • Gunning, A.P.1    Kirby, A.R.2    Ridout, M.J.3    Brownsey, G.J.4    Morris, V.J.5
  • 21
    • 0001362877 scopus 로고
    • Production of a firm, resilient gel-forming polysaccharide by a mutant of Alcaligenes faecalis var. myxogenes 10C3
    • Harada, T., Masada, M., Fujimori, K., and Maeda, I. (1966). Production of a firm, resilient gel-forming polysaccharide by a mutant of Alcaligenes faecalis var. myxogenes 10C3. Agricultural Biological Chemistry, 30, 196-198.
    • (1966) Agricultural Biological Chemistry , vol.30 , pp. 196-198
    • Harada, T.1    Masada, M.2    Fujimori, K.3    Maeda, I.4
  • 23
    • 77649318754 scopus 로고    scopus 로고
    • Harada, T., Terasaki, M., and Harada, A. (1993). Curdlan. In Industrial Gums 3rd ed., ed. by R. L. Whistler and J. N. BeMiller. Academic Press, San Diego, pp. 427-445.
    • Harada, T., Terasaki, M., and Harada, A. (1993). Curdlan. In "Industrial Gums 3rd ed., " ed. by R. L. Whistler and J. N. BeMiller. Academic Press, San Diego, pp. 427-445.
  • 24
    • 27544515447 scopus 로고    scopus 로고
    • Visualizing surface active hydrocolloids by atomic force microscopy
    • Ikeda, S., Funami, T., and Zhang, G. (2005). Visualizing surface active hydrocolloids by atomic force microscopy. Carbohydrate Polymers, 62, 192-196.
    • (2005) Carbohydrate Polymers , vol.62 , pp. 192-196
    • Ikeda, S.1    Funami, T.2    Zhang, G.3
  • 25
    • 0035668757 scopus 로고    scopus 로고
    • Microstructure of aggregated and nonaggregated κ-carrageenan helices visualized by atomic force microscopy
    • Ikeda, S., Morris, V. J., and Nishinari, K. (2001). Microstructure of aggregated and nonaggregated κ-carrageenan helices visualized by atomic force microscopy. Biomacromolecules, 2, 1331-1337.
    • (2001) Biomacromolecules , vol.2 , pp. 1331-1337
    • Ikeda, S.1    Morris, V.J.2    Nishinari, K.3
  • 28
    • 13244289827 scopus 로고    scopus 로고
    • Atomic force microscopy studies on heat-induced gelation of curdlan
    • Ikeda, S. and Shishido, Y (2005). Atomic force microscopy studies on heat-induced gelation of curdlan. Journal of Agricultural and Food Chemistry, 53, 786-791.
    • (2005) Journal of Agricultural and Food Chemistry , vol.53 , pp. 786-791
    • Ikeda, S.1    Shishido, Y.2
  • 29
    • 21944457166 scopus 로고    scopus 로고
    • A review of recent developments on the regulatory, structural and functional aspects of gum arabic
    • Islam, A. M., Phillips, G. O., Sljivo, A., Snowden, M. J., and Williams, P. A. (1997). A review of recent developments on the regulatory, structural and functional aspects of gum arabic. Food Hydrocolloids, 11, 493-505.
    • (1997) Food Hydrocolloids , vol.11 , pp. 493-505
    • Islam, A.M.1    Phillips, G.O.2    Sljivo, A.3    Snowden, M.J.4    Williams, P.A.5
  • 31
    • 0030028774 scopus 로고    scopus 로고
    • Imaging polysaccharides by atomic force microscopy
    • Kirby, A. R., Gunning, A. P., and Morris V. J. (1996). Imaging polysaccharides by atomic force microscopy. Biopolymers, 38, 355-366.
    • (1996) Biopolymers , vol.38 , pp. 355-366
    • Kirby, A.R.1    Gunning, A.P.2    Morris, V.J.3
  • 33
    • 85017210592 scopus 로고
    • Thermal properties of curdlan in aqueous suspension and curdlan gel
    • Konno, A. and Harada, T. (1991). Thermal properties of curdlan in aqueous suspension and curdlan gel. Food Hydrocolloids, 5, 427-434.
    • (1991) Food Hydrocolloids , vol.5 , pp. 427-434
    • Konno, A.1    Harada, T.2
  • 35
    • 0001262923 scopus 로고
    • Identification and location of L-glycerate, an unusual acyl substituent in gellan gum
    • Kuo, M. S., Mort, A. J., and Dell, A. (1986). Identification and location of L-glycerate, an unusual acyl substituent in gellan gum. Carbohydrate Research, 156, 173-187.
    • (1986) Carbohydrate Research , vol.156 , pp. 173-187
    • Kuo, M.S.1    Mort, A.J.2    Dell, A.3
  • 36
    • 0032487609 scopus 로고    scopus 로고
    • Gelation of gelatin observation in the bulk and at the air-water interface
    • Mackie, A. R., Gunning, A. P., Ridout, M. J., and Morris, V. J. (1998). Gelation of gelatin observation in the bulk and at the air-water interface. Biopolymers, 46, 245-252.
    • (1998) Biopolymers , vol.46 , pp. 245-252
    • Mackie, A.R.1    Gunning, A.P.2    Ridout, M.J.3    Morris, V.J.4
  • 37
    • 1542276330 scopus 로고    scopus 로고
    • Scratching the surface: Imaging interfacial structure using atomic force microscopy
    • ed. by E. Dickinson and R. Miller. Royal Society of Chemistry, Cambridge, pp
    • Mackie, A. R., Gunning, A. P., Wilde, P. J., and Morris, V. J. (2001). Scratching the surface: Imaging interfacial structure using atomic force microscopy. In "Food Colloids: Fundamentals of Formulation, " ed. by E. Dickinson and R. Miller. Royal Society of Chemistry, Cambridge, pp. 13-21.
    • (2001) Food Colloids: Fundamentals of Formulation , pp. 13-21
    • Mackie, A.R.1    Gunning, A.P.2    Wilde, P.J.3    Morris, V.J.4
  • 38
    • 0001123558 scopus 로고
    • Fine structure of (l-3) -β-D-glucans: Curdlan and paramylon
    • Marchessault, R. H. and Deslandes, Y. (1979). Fine structure of (l-3) -β-D-glucans: curdlan and paramylon. Carbohydrate Research, 75, 231-242.
    • (1979) Carbohydrate Research , vol.75 , pp. 231-242
    • Marchessault, R.H.1    Deslandes, Y.2
  • 39
    • 0032698745 scopus 로고    scopus 로고
    • Imaging of carrageenan macrocycles and amylose using noncontact atomic force microscopy
    • Mclntire, T. M. and Brant, D. A. (1999). Imaging of carrageenan macrocycles and amylose using noncontact atomic force microscopy. International Journal of Biological Macromolecules, 26, 303-310.
    • (1999) International Journal of Biological Macromolecules , vol.26 , pp. 303-310
    • Mclntire, T.M.1    Brant, D.A.2
  • 40
    • 85051450160 scopus 로고    scopus 로고
    • Bacterial polysaccharides
    • ed. by A. M. Stephen, G. O. Phillips, and P. A. Williams. Taylor and Francis, London, pp
    • Morris, V. J. (2006). Bacterial polysaccharides. In "Food Polysaccharides and Their Applications, " ed. by A. M. Stephen, G. O. Phillips, and P. A. Williams. Taylor and Francis, London, pp. 413-454.
    • (2006) Food Polysaccharides and Their Applications , pp. 413-454
    • Morris, V.J.1
  • 43
    • 33846242863 scopus 로고    scopus 로고
    • Macromolecules-Polysaccharides
    • ed. by V. J. Morris, A. R. Kirby, and A. P. Gunning. Imperial College Press, London, pp
    • Morris, V. J., Kirby, A. R., and Gunning, A. P. (1999b). Macromolecules-Polysaccharides. In "Atomic force microscopy for biologists, " ed. by V. J. Morris, A. R. Kirby, and A. P. Gunning. Imperial College Press, London, pp. 105-123.
    • (1999) Atomic force microscopy for biologists , pp. 105-123
    • Morris, V.J.1    Kirby, A.R.2    Gunning, A.P.3
  • 44
    • 0038625446 scopus 로고    scopus 로고
    • Effect of soybean soluble polysaccharides on the stability of milk protein under acidic conditions
    • Nakamura, A., Furuta, H., Kato, M., Maeda, H., and Nagamatsu, Y. (2003). Effect of soybean soluble polysaccharides on the stability of milk protein under acidic conditions. Food Hydrocolloids, 17, 333-343.
    • (2003) Food Hydrocolloids , vol.17 , pp. 333-343
    • Nakamura, A.1    Furuta, H.2    Kato, M.3    Maeda, H.4    Nagamatsu, Y.5
  • 45
    • 0035489579 scopus 로고    scopus 로고
    • Analysis of structural components and molecular construction of soybean soluble polysaccharides by stepwise enzymatic degradation
    • Nakamura, A., Furuta, H., Maeda, H., Nagamatsu, Y., and Yoshimoto, A. (2001). Analysis of structural components and molecular construction of soybean soluble polysaccharides by stepwise enzymatic degradation. Bioscience Biotechnology and Biochemistry, 65, 2249-2258.
    • (2001) Bioscience Biotechnology and Biochemistry , vol.65 , pp. 2249-2258
    • Nakamura, A.1    Furuta, H.2    Maeda, H.3    Nagamatsu, Y.4    Yoshimoto, A.5
  • 46
    • 0036616989 scopus 로고    scopus 로고
    • Structural studies by stepwise enzymatic degradation of the main backbone of soybean soluble polysaccharides constituting galacturonan and rhamnogalacturonan
    • Nakamura, A., Furuta, H., Maeda, H., Takao, T., and Nagamatsu, Y. (2002). Structural studies by stepwise enzymatic degradation of the main backbone of soybean soluble polysaccharides constituting galacturonan and rhamnogalacturonan. Bioscience Biotechnology and Biochemistry, 66, 1301-1313.
    • (2002) Bioscience Biotechnology and Biochemistry , vol.66 , pp. 1301-1313
    • Nakamura, A.1    Furuta, H.2    Maeda, H.3    Takao, T.4    Nagamatsu, Y.5
  • 48
    • 25844479922 scopus 로고    scopus 로고
    • Soy soluble polysaccharide stabilization at oil-water interfaces
    • Nakamura, A., Yoshida, R., Maeda, H., and Corredig, M. (2006). Soy soluble polysaccharide stabilization at oil-water interfaces. Food Hydrocolloids, 20, 277-283.
    • (2006) Food Hydrocolloids , vol.20 , pp. 277-283
    • Nakamura, A.1    Yoshida, R.2    Maeda, H.3    Corredig, M.4
  • 49
    • 4143094994 scopus 로고    scopus 로고
    • Study of the role of the carbohydrate and protein moieties of soy soluble polysaccharides in their emulsifying properties
    • Nakamura, A., Yoshida, R., Maeda, H., Furuta, H., and Corredig, M. (2004). Study of the role of the carbohydrate and protein moieties of soy soluble polysaccharides in their emulsifying properties. Journal of Agricultural and Food Chemistry, 52, 5506-5512.
    • (2004) Journal of Agricultural and Food Chemistry , vol.52 , pp. 5506-5512
    • Nakamura, A.1    Yoshida, R.2    Maeda, H.3    Furuta, H.4    Corredig, M.5
  • 50
    • 0344511853 scopus 로고    scopus 로고
    • Xyloglucan
    • ed. by G. O. Phillips and P. A. Williams. Woodhead Publishing Limited, Cambridge, pp
    • Nishinari, K., Yamatoya, K., and Shirakawa, M. (2000). Xyloglucan. In "Handbook of Hydrocolloids, " ed. by G. O. Phillips and P. A. Williams. Woodhead Publishing Limited, Cambridge, pp. 247-267.
    • (2000) Handbook of Hydrocolloids , pp. 247-267
    • Nishinari, K.1    Yamatoya, K.2    Shirakawa, M.3
  • 51
    • 40849126910 scopus 로고    scopus 로고
    • Molecular structures of gellan gum imaged with atomic force microscopy in relation to the Theological behavior in aqueous systems. l. Gellan gum with various acyl contents in the presence and absence of potassium
    • Noda, S., Funami, T., Nakauma, M., Asai, I., Takahashi, R., Al-Assaf, S., Ikeda, S., Nishinari, K., and Phillips, G. O. (2008). Molecular structures of gellan gum imaged with atomic force microscopy in relation to the Theological behavior in aqueous systems. l. Gellan gum with various acyl contents in the presence and absence of potassium. Food Hydrocolloids, 22, 1148-1159.
    • (2008) Food Hydrocolloids , vol.22 , pp. 1148-1159
    • Noda, S.1    Funami, T.2    Nakauma, M.3    Asai, I.4    Takahashi, R.5    Al-Assaf, S.6    Ikeda, S.7    Nishinari, K.8    Phillips, G.O.9
  • 52
    • 85051448672 scopus 로고    scopus 로고
    • Gelling carrageenans
    • ed. by A. M. Stephen, G. O. Phillips, and P. A. Williams. Taylor and Francis, London, pp
    • Piculell, L. (2006). Gelling carrageenans. In "Food Polysaccharides and Their Applications, " ed. by A. M. Stephen, G. O. Phillips, and P. A. Williams. Taylor and Francis, London, pp. 239-287.
    • (2006) Food Polysaccharides and Their Applications , pp. 239-287
    • Piculell, L.1
  • 53
    • 0001235872 scopus 로고
    • Gum arabic glycoprotein is a twisted hairy rope. A new model based on O-galactosylhydroxyproline as the polysaccharide attachment site
    • Qi, W., Fong, C., and Lamport, D. T. A. (1991). Gum arabic glycoprotein is a twisted hairy rope. A new model based on O-galactosylhydroxyproline as the polysaccharide attachment site. Plant Physiology, 96, 848-855.
    • (1991) Plant Physiology , vol.96 , pp. 848-855
    • Qi, W.1    Fong, C.2    Lamport, D.T.A.3
  • 54
    • 0028518976 scopus 로고
    • Feruloylated oligosaccharides from cell-wall polysaccharides, Part I. Isolation and purification of feruloyrated oligosaccharides from cell walls of sugar-beet pulp
    • Ralet, M. C., Thibault, J. F., Faulds, C. B., and Williamson, G. (1994). Feruloylated oligosaccharides from cell-wall polysaccharides, Part I. Isolation and purification of feruloyrated oligosaccharides from cell walls of sugar-beet pulp. Carbohydrate Research, 263, 227-241.
    • (1994) Carbohydrate Research , vol.263 , pp. 227-241
    • Ralet, M.C.1    Thibault, J.F.2    Faulds, C.B.3    Williamson, G.4
  • 55
    • 85025565195 scopus 로고
    • The role of the proteinaceous component on the emulsifying properties of gum arabic
    • Randall, R. C., Phillips, G. O., and Williams, P. A. (1988). The role of the proteinaceous component on the emulsifying properties of gum arabic. Food Hydrocolloids, 2, 131-140.
    • (1988) Food Hydrocolloids , vol.2 , pp. 131-140
    • Randall, R.C.1    Phillips, G.O.2    Williams, P.A.3
  • 56
    • 85025574899 scopus 로고
    • Fractionation and characterization of gum from Acacia Senegal
    • Randall, R. C., Phillips, G. O., and Williams, P. A. (1989). Fractionation and characterization of gum from Acacia Senegal. Food Hydrocolloids, 3, 65-75.
    • (1989) Food Hydrocolloids , vol.3 , pp. 65-75
    • Randall, R.C.1    Phillips, G.O.2    Williams, P.A.3
  • 58
    • 46149133474 scopus 로고
    • Feruloyated pectic substances from sugar beet pulp
    • Rombouts, F. M. and Thibault, J. F. (1986). Feruloyated pectic substances from sugar beet pulp. Carbohydrate Research, 154, 177-188.
    • (1986) Carbohydrate Research , vol.154 , pp. 177-188
    • Rombouts, F.M.1    Thibault, J.F.2
  • 61
    • 0027879837 scopus 로고
    • The macroscopic structure of rye kernel and dough
    • Virtanen, T. and Autio, K. (1993). The macroscopic structure of rye kernel and dough. Carbohydrate Polymers, 21, 97-98.
    • (1993) Carbohydrate Polymers , vol.21 , pp. 97-98
    • Virtanen, T.1    Autio, K.2
  • 62
    • 85025548539 scopus 로고
    • Spectroscopic and macromolecular comparisons of three fractions from Acacia Senegal gum
    • Williams, P. A., Phillips, G. O., and Stephen, A. M. (1990). Spectroscopic and macromolecular comparisons of three fractions from Acacia Senegal gum. Food Hydrocolloids, 4, 305-311.
    • (1990) Food Hydrocolloids , vol.4 , pp. 305-311
    • Williams, P.A.1    Phillips, G.O.2    Stephen, A.M.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.