Emulsification and Microencapsulation Properties of Gum Arabic

Publisher Website

17 October 1998

journal article
Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry

Vol. 46 (11), 4551-4555
https://doi.org/10.1021/jf9803740

Abstract

No abstract available

This publication has 2 references indexed in Scilit:

The role of the proteinaceous component on the emulsifying properties of gum arabic
Food Hydrocolloids, 1988
Refinement of structures previously proposed for gum arabic and other acacia gum exudates
Talanta, 1983

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