Understanding the structure-emulsification relationship of gum ghatti - A review of recent advances

Food Hydrocolloids

Volumn 42, Issue , 2014, Pages 187-195

  Kang, Ji ^a   Guo, Qingbin ^b   Phillips, Glyn O ^c,d   Cui, Steve W ^b  

^a KANSAS STATE UNIVERSITY   (United States)

^b AGRICULTURE AND AGRI FOOD CANADA   (Canada)

^c GLYNDWR UNIVERSITY   (United Kingdom)

^d Phillips Hydrocolloid Research Ltd   (United Kingdom)

Author keywords

Emulsification; Gum ghatti; NMR; Review; Structure

Indexed keywords

ALKYLATION; CONFORMATIONS; EMULSIONS; HYDROPHOBICITY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; OILS AND FATS; PROTEINS; QUANTUM THEORY;

2D-NMR SPECTROSCOPY; CONFORMATIONAL ANALYSIS; FINE STRUCTURES; FUNCTION PROPERTIES; GUM GHATTI; HOMONUCLEAR; METHYLATION ANALYSIS; PROTEIN HYDROPHOBICITY; PROTEIN SEQUENCES; STRUCTURE FUNCTIONS;

EMULSIFICATION;

EID: 84898710550     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.04.010     Document Type: Article

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