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Characterization and properties of Acacia senegal (L.) Willd. var. senegal with enhanced properties (Acacia (sen) SUPER GUM). Part 5. Factors affecting the emulsification of Acacia senegal and Acacia (sen) SUPER GUM

Author:
Aoki, H., Katayama, T., Ogasawara, T., Sasaki, Y., Al-Assaf, S., Phillips, G.O.
Source:
Food hydrocolloids 2007 v.21 no.3 pp. 353-358
ISSN:
0268-005X
Subject:
food additives, gum arabic, Acacia senegal, product improvement, emulsifying, raw materials, plant development, pressure treatment, homogenization, product quality, plant proteins, molecular weight, emulsifying properties, droplet size, oil-water interface, mechanical stress, dimensional stability, emulsions, models
Agid:
2901261