Effects of high-hydrostatic pressure and pH treatments on the emulsification properties of gum arabic

Food Chemistry

Volumn 184, Issue , 2015, Pages 114-121

  Ma, Fanyi ^a   Bell, Alan E ^a   Davis, Fred J ^a  

^a UNIVERSITY OF READING   (United Kingdom)

Author keywords

Arabinogalactan protein complex (AGP); Emulsification properties; Gum arabic; High hydrostatic pressure; Thiol

Indexed keywords

ADHESIVES; AMINO ACIDS; HYDRAULICS; HYDROSTATIC PRESSURE; PROTEINS;

ARABINOGALACTAN PROTEINS; EMULSIFICATION PROPERTIES; GUM ARABIC; HIGH HYDROSTATIC PRESSURE; THIOL;

EMULSIFICATION;

AMINO ACID; CARBOHYDRATE; GUM ARABIC; THIOL; EMULSION; THIOL DERIVATIVE;

ACIDITY; ANALYSIS; ARTICLE; ASSAY; CONFORMATIONAL TRANSITION; CONTROLLED STUDY; COOMASSIE BRILLIANT BLUE BINDING; ELLMAN ASSAY; EMULSION; HYDRODYNAMICS; HYDROPHILICITY; HYDROPHOBICITY; HYDROSTATIC PRESSURE; PH; PKA; PROTEIN CONTENT; PROTEIN STRUCTURE; CHEMISTRY; PARTICLE SIZE; PROTEIN CONFORMATION;

ACACIA SENEGAL;

EMULSIONS; GUM ARABIC; HYDROGEN-ION CONCENTRATION; HYDROSTATIC PRESSURE; PARTICLE SIZE; PROTEIN CONFORMATION; SULFHYDRYL COMPOUNDS;

EID: 84926219871     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.03.075     Document Type: Article

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