Molecular characteristics, association and interfacial properties of gum Arabic harvested from both Acacia senegal and Acacia seyal

Food Hydrocolloids

Volumn 61, Issue , 2016, Pages 514-522

  Gashua, I B ^a,b,c   Williams, P A ^b   Baldwin, T C ^a  

^a UNIVERSITY OF WOLVERHAMPTON   (United Kingdom)

^b GLYNDWR UNIVERSITY   (United Kingdom)

^c The Federal Polytechnic Damaturu   (Nigeria)

Author keywords

Adsorbed layer thickness; Gum Arabic; Molecular association; Transmission electron microscopy

Indexed keywords

ADHESIVES; ELECTROSTATICS; EMULSIONS; HIGH RESOLUTION TRANSMISSION ELECTRON MICROSCOPY; LIGHT SCATTERING; MOLECULES; PHASE INTERFACES;

ACACIA SENEGAL; ADSORBED LAYER THICKNESS; ADSORBED LAYERS; CHARACTERISTIC PROPERTIES; GUM ARABIC; GUM EXUDATE; INTERMOLECULAR ELECTROSTATIC INTERACTION; LAYER THICKNESS; MOLECULAR ASSOCIATIONS; MOLECULAR CHARACTERISTICS;

EMULSIFICATION;

EID: 84974653008     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.06.005     Document Type: Article

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