Comparison of molecular and emulsifying properties of gum arabic and mesquite gum using asymmetrical flow field-flow fractionation

Food Hydrocolloids

Volumn 26, Issue 1, 2012, Pages 54-62

  Alftrén, Johan ^a   Peñarrieta, J Mauricio ^a,b   Bergenståhl, Björn ^a   Nilsson, Lars ^a  

^a LUND INSTITUTE OF TECHNOLOGY   (Sweden)

^b UNIVERSIDAD MAYOR DE SAN ANDRÉS   (Bolivia)

Author keywords

Emulsion; Exudate gums; Field flow fractionation; Gum arabic; Hydrocolloids; Mesquite gum

Indexed keywords

ADHESIVES; FLEXIBLE STRUCTURES; FLOW FIELDS; LIGHT SCATTERING; LIQUID CHROMATOGRAPHY; PROTEINS; REFRACTIVE INDEX;

ASYMMETRICAL FLOW FIELD FLOW FRACTIONATION; EMULSIFYING PROPERTY; EXUDATE GUM; FIELD FLOW FRACTIONATION; GUM ARABIC; HYDROCOLLOID; MESQUITE GUM; MOLECULAR PROPERTIES; MULTI-ANGLE LIGHT SCATTERINGS; PROTEIN CONTENTS;

EMULSIFICATION;

ACACIA SENEGAL; PROSOPIS;

EID: 79961167694     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2011.04.008     Document Type: Article

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