Characterization and emulsifying properties of octenyl succinate anhydride modified Acacia seyal gum (gum arabic)

Food Hydrocolloids

Volumn 65, Issue , 2017, Pages 10-16

  Shi, Yan ^a   Li, Cui ^a   Zhang, Lu ^b   Huang, Tao ^a   Ma, Da ^a   Tu, Zong cai ^a,b   Wang, Hui ^a   Xie, Huan ^a   Zhang, Nan hai ^a   Ouyang, Bai ling ^a  

^a NANCHANG UNIVERSITY   (China)

^b JIANGXI NORMAL UNIVERSITY   (China)

Author keywords

Acacia seyal gum; Emulsifying properties; Gum arabic; Octenyl succinate anhydride; Structure characterization

Indexed keywords

ADHESIVES; EMULSIFICATION; LIGHT SCATTERING; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY;

ACACIUM SEYAL GUM; APPARENT VISCOSITY; CRISTALLINITY; EMULSIFYING PROPERTY; GUM ARABIC; H NMR SPECTROSCOPY; OCTENYL SUCCINATE ANHYDRIDE; SCATTERING ANALYSIS; STATIC LIGHT SCATTERING; STRUCTURE CHARACTERIZATION;

FOURIER TRANSFORM INFRARED SPECTROSCOPY;

EID: 85006792261     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.10.043     Document Type: Article

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